10% whole rye 10% buckwheat 80% white wheat 70% hyrdration
Might post crumb when cooled off :)
this post was submitted on 24 Jun 2023
18 points (100.0% liked)
Bready
1201 readers
1 users here now
Bready is a community for anything related to making homemade bread!
Bloomers, loafs, flatbreads, rye breads, wheat breads, sourdough breads, yeast breads - all fermented breads are welcome! Vienesse pastries like croissants are also welcome because technically they're breads too.
This is an English language only comminuty.
Rules:
- All posts must be bread or baking-related.
- No SPAM and advertising posts. If you want to promote your business - contact mods first to get an approval.
- No NSFW content.
- Try to share your recipe with your photos so everyone is able to recreate it.
- All recipes are public domain, recipe books are not. You can post any recipe invented by someone else, but you cannot post copyrighted work. That means no photos of book pages and screenshots of 3rd party web sites. Write the recipe down in text format instead.
founded 2 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
I'll pick some up! Luckily, I'm in Eastern Canada and buckwheat is quite common. It is a traditional flour in Acadian cooking. They make these crumpet like pancakes with it: https://en.wikipedia.org/wiki/Ploye