I present my first two loaves made with 100% buckwheat flour, sourdough fermented at home, water and a pinch of salt.
love them as art teacher Dan Lepard. The Pug has had more elongated than the "beret." Both have spent time fermentation in refrigerator.
I think to be the first time that I, not bad.
flawed and all, I have another in the fridge waiting to be baked. That will be to give away!
Good week all LA!
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