Buckwheat flour is a fantastic addition to sourdough bread 😌 It's loaded with fiber and minerals, and the best part is that you only need a little bit of buckwheat flour to give your bread a lovely grassy flavor and that distinctly black, speckled look 🖤

Recipe:
320 g white bread flour (12.7% protein)
40 g buckwheat flour
272 ml water
8 g salt
80 g active starter (100% hydration, fed 50% whole wheat flour and 50% bread flour)

Bulk ferment 5.5 hours at 78ºF (or until 50% rise in volume)
Final proof 3-4 hours at room temperature, or 12-18 in refrigerator
Bake 18 mins at 450°F with steam + 12 mins 410°F without steam

Specs:
85% white bread flour
10% buckwheat flour
5% whole wheat flour
78% hydration
2% salt
20% starter inoculation

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