Recipe: Delicious Buckwheat Sourdough Starter

Buckwheat Sourdough Starter. Read Customer Reviews & Find Best Sellers. This Buckwheat Sourdough starter is a gluten-free sourdough starter that tastes just as great as its wheat-containing brethren! Using a buckwheat sourdough starter gives you a nutritious as well as tasty way to make gluten-free breads, pancakes, crepes, cornbread, waffles, tortillas, and many other treats.

This is why they are traditionally used for quick ferments like buckwheat crepes or injera. The time it will take for your levain to be ready very much depends on the ambient temperature. Watch How To Make A Gluten Free Sourdough Starter And Get The Recipe. You can have Buckwheat Sourdough Starter using 3 ingredients and 6 steps. Here is how you cook that.

Ingredients of Buckwheat Sourdough Starter

1. It's 35 gm of raisins.
2. Prepare 365 ml of boiling water.
3. You need 385 gm of buckwheat flour.

At first sight, this enigmatic sprouted buckwheat sourdough spurs the question every time: "What kind of bread is this?" The deep dark fissures and a slight gray cast are a prelude to what this bread is all about. A touch of sweetness, slightly sour, earthy, and creamy—a concert of flavors and textures in this sprouted buckwheat sourdough. To make a gluten-free sourdough starter, we have found it is best to simply use brown rice flour or buckwheat flour. Or, you can do half and half if you wish!

Buckwheat Sourdough Starter step by step

1. DAY 1 - Soak the raisins in the boiling water, leave them to soak until the water has cooled until it is tepid (just above room temp is fine). Then strain the raisins out of the water..
2. In a glass bowl or large jar (I used a large bowl), place 40g of buckwheat flour and 80mls of your tepid raisin water and mix to form a paste. Cover with cling film and leave in a warm spot for 24 hours. Reserve your raisin water for day 2..
3. DAY 2 - Whisk in another 40 g of the buckwheat flour and 55mls of your raisin water (warm it very slightly if you can for max yeast growth oomph). Cover again and leave for 24 hours..
4. DAY 3 - Whisk in a further 75g buckwheat flour and 115 ml of your raisin water. Cover and leave to ferment for a further 24 hours..
5. DAY 4 - Hopefully today you will start to notice a mild vinegar like smell and you may see some large surface bubbles. Discard half your mixture (don't throw it out - you can make pancakes, crackers and even cookies with this discarded batter). Then whisk 75g buckwheat flour and 115 ml of raisin water to your starter. Cover and leave to ferment for 24 hours..
6. DAY 5 - Whisk in your remaining 155g of flour and add 225 ml of regular tepid water. Cover loosely and set aside for 4 hours of until really bubbly. Then store in the fridge for a final 12 hours before using..

The flavor of buckwheat flour is definitely more pronounced than mild brown rice. We used brown rice for this tutorial. Add the sourdough starter to a medium bowl, pour in the warm water and stir to break up the starter. Mix in the flour and incorporate thoroughly using a wooden spoon or Danish dough whisk. I've even made them with half chickpea or buckwheat flour.