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.