Flour with a bit of buckwheat
Cookies with a crack of pepper
Tag: buckwheat
Recipe: Overnight Country Bread
“Flour, Water, Salt, Yeast” by Ken Forkish guided the development of our Flour from the Front blends. Starting with the Overnight Country Brown recipe on page 173, using no commercial yeast, we inversed the amount of white flour and whole grain flour in the final dough to make beautiful loaves. Our original sourdough starter (levain)…
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