OT rye sourdough/buckwheat

[Guest guest]

Hi, by accident I put buckwheat flour into my rye starter instead of rye

flour (I was really harassed and got muddled, imagine that). It rose

really well and tasted fine. So the resulting loaf was mostly GF

buckwheat with a small amount of rye which has a form of gluten in it. I

know that GFCF is always 100% avoidance but if anyone is cooking with

variety primarily in mind this might be a useful variation and a good

way to use buckwheat which is quite nutritious

Sally