Guest guest Posted February 12, 2003 Report Share Posted February 12, 2003 I want to try sprouting buckwheat and grinding buckwheat flour, but I'm not sure whether to use whole buckwheat (with hulls), or buckwheat groats (which I believe to mean is without hulls). In the sprouting section of NT (p.114) it says to use whole buckwheat for sprouting, but for the kasha recipe it says to use groats for sprouting. I am not sure at all which to use for grinding flour. Any thoughts from buckwheat users are greatly appreciated. -Linnea PS I'm on day 3 of my first sourdough started and it is starting to get bubbly! My first words to my husband this morning were " Look at my starter - it's alive! " . Quote Link to comment Share on other sites More sharing options...
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