Buckwheat & buttermilk sourdough
Recently experiments with buttermilk produced this buckwheat & buttermilk sourdough, a rice & buttermilk sourdough and a millet & buckwheat sourdough. This loaf has a rich complex flavour, not as strong as the long ferment buckwheat, but still quite interesting. The crumb is typical of other buckwheat sourdough.
Rice & Quinoa sourdough
This sourdough is based on brown rice flour. It uses a pre-ferment or "sponge" that is developed for up to 24 hours.
The dough is also fermented for up to 24 hours. Being rice it has a very mild flavour.
Learn how to make this sourdough in the Advanced tutorial.
The soft and supple character of this sourdough can been seen in the following picture where a slice has been folded and pinned with a toothpick, without the bread breaking.
Buckwheat sourdough - long ferment
Sourdough is not something you rush. This buckwheat loaf takes about 3 days from start to finish. The first two days are for the pre-ferment. The third day for the dough.
The result is a dark, richly flavoured buckwheat loaf.
Learn to make this sourdough in either the Beginners Tutorial or the Advanced Tutorial
Rice & buttermilk sourdough
Similar to the rice & quinoa sourdough, this sourdough made with brown rice & buckwheat on a quinoa starter has a soft and supple crumb that is can be bent with out the slice fracturing. The addition of buttermilk introduces more sour notes, while retaining a mild flavour. Unfortunately my timing was out and this loaf was over-proofed by the time it went in the oven.