when I use buckwheat and teff, my dough requires more liquid, usually about 1/2C to get to the consistency I'm use to.
is this kind of to be expected because both are "not really" grain, or ...........?
usually:
2c 90% mixed flour sponge
2c bread
3/4c oats
3/4c ww
1/2c rye
1T gluten w/ Vit C
1/2t malt powder
1c liquid
2.5T unhopped dark malt syrup
2.5t salt
some yeast sometimes.
And while I don't have much experience yet with buckwheat I can see it's a quite thirsty