INGREDIENTS

  • 1 bag Buckwheat Baguette Flour Blend
  • 400g room-temperature water
  • 15g sourdough starter or non-Greek yogurt
  • 10g salt
  • 3g Active Dry yeast (only if using yogurt)

This recipe yields 2 1lb baguettes.

Time is 16-18 hours total, including 25 minutes active work and 20-30 minutes baking.