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.