Dosage 20-30 on wheat flour. Feed it again with 100gr roasted buckwheat flour and 300ml water.

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Knead the dough with your hands or using a mixer.

Buckwheat sourdough. Cover the bowl with the dough with a towel and let it rest for 45 minutes. I was excited to get back to baking with the end of Passover. Knead the dough with a mixer for 5 minutes or by hand until the dough stops sticking to your hands and becomes smooth.

Put it i n a fridge for 24 hours. After putting all of the Passover stuff away I found my starter that has. Mix the scalded buckwheat in by hand thoroughly by squeezing it into the dough with your thumb and fingers and alternately pulling up the sides of the dough and pressing it back down into the center.

If you are unfamiliar with this technique refer to our sourdough guide on the website. Put it in a fridge and feed it again after 24 hours. Then sourdough is ready to use.

In a large bowl combine flour water and sourdough starter.

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