Скачать или смотреть Buckwheat multigrain porridge style sourdough

This is a porridge style bread using freshy milled organic spring wheat berries and buckwheat grouts. I first learned about porridge style breads from Chad Robertson in his book Tartine. The process is roughly the same regardless of the grain that you're using.

Basically, I pre-soaked the buckwheat groats in water with a spoonful of sourdough starter. Then, I cook it slightly to soften the grain. When it's cooled, I add it all to the dough mix where it will ferment and continue building even more flavor along the way!

The result is a wonderfully moist and tender interior, and I bake it with a light thin crust which my customers appreciate because it's easier to chew especially for kids! Enjoy 😁