A naturally gluten-free sourdough based on whole buckwheat. Developed for stable fermentation, a rich mineral profile, and deep flavor – perfect as a base for bread with grey peas, oats, and buckwheat.
Preparation time: 5 days
Ingredients
- 1 dl whole buckwheat (raw, not roasted)
- Clean water
- Time, warmth, and natural microorganisms
Instructions
How to do it – step by step (5 days)
Day 1:
• Rinse the buckwheat thoroughly.
• Soak for 8–12 hours.
• Drain the water and blend with about 1 dl of new water into a thick batter.
• Place in a glass jar and cover loosely.
Day 2:
• Stir.
• Add a little water if needed.
Day 3:
• Divide the sourdough into two jars (instead of discarding half).
• Feed each jar with ½ dl of new blended buckwheat batter + a little water.
Day 4:
• Repeat feeding.
• Clear bubbles should now start to appear.
Day 5:
• The sourdough is ready when it is actively bubbling and has a mildly sour scent.
Recipe by Stefan Schörling
