-1 ½ cups raw buckwheat groats (not the toasted variety known as “kasha”) – 1¾ cups mineral or water (if using filtered, be sure it contains no chloride or fluoride) -1 ¼ teaspoon sea salt Olive oil for greasing
Place groats and water in a bowl and let it soak for 12 hours at room temp. Cover with a breathable towel.
Drain and rinse well. Fill with water and let it sit for another 8-12 hours at room temp or in the fridge.
After sitting, out groats and soaked water in food processor and pulse into a paste, and week combined.
Place in a large mixing bowl and cover at room temperature. Up to 48 hours. I have gone 72 before, if I leave the groats more coarsely ground but prefer the thinner batter at 48hr.
When it has become bubbly or risen by 30%. (My mixture just puffed up here) – prepare bread on and preheat oven to 400F.
Pour into parchment paper lined bread pan. Spray parchment with olive oil, add sea salt to batter then pour into bread pan.
Bake at 400F, uncovered. It takes anywhere from 30-50 minutes. Poke center and bring out to cool when utensil comes out clean. Cool on cooling rack.
Best served toasted. Can last a full week if stored in the fridge.
Buckwheat has a subtle sour smell as it ferments. It Doesn’t last after it’s been baked.
Buckwheat offers a rich flavor that may not be a favorite to traditional sourdough lovers.