This basic buckwheat sourdough recipe is different from all the others out there! More precisely, it’s super easy and does NOT include starter. Be ready to make gluten-free no knead sourdough bread, pancakes and even porridge that will make you forget of the conventional versions.
- Raw buckwheat groats
- 90g (3.2oz) of water per every 100g (3.5oz) of buckwheat groats for blending + water for soaking
- Acidic medium (apple cider vinegar or lemon juice)
- Take any amount of raw organic buckwheat groats. Make sure the groats indeed are raw and not roasted or toasted. They should be of light green colour.
- Next, place the buckwheat groats into a bowl or jar and fill it with water. Add acidic medium (apple cider vinegar or lemon juice) to help neutralize enzyme inhibitors. Rule of thumb is 2 tablespoons acidic medium per every cup of dry buckwheat.
- Soak buckwheat groats for at least 6 hours for nutritional benefits. Then drain and rinse them well.
- You may also sprout them before making sourdough.
- Next, place the soaked or sprouted buckwheat groats into a bowl or blender and add enough water to almost cover them (90g of water per each 100g of groats). Use regular blender or immersion blender to blend them into smooth batter.
- Transfer the batter into preferably sterilised jar leaving 1½ cm (½-inch) headspace. Close the lid and leave at room temperature or put into warm (30°C, 85°F) oven to do its job.
- After 7 hours you’ll see that the batter has risen and small bubbles have formed. If you don’t see that, let it ferment a bit longer. The cooler the temperature, the longer it takes (even up to 24 hours).
- Serving Size: 100g
- Calories: 132kcal
- Sodium: 3.43mg
- Fat: 1.28g
- Carbohydrates: 23.2g
- Fiber: 3.77g
- Protein: 5.02g
Keywords: buckwheat sourdough