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Buckwheat Sourdough Starter
Buckwheat Sourdough Starter

Before you jump to Buckwheat Sourdough Starter recipe, you may want to read this short interesting healthy tips about Discover How to Improve Your Mood with Food.

Most of us have been trained to believe that comfort foods are terrible and must be avoided. However, if your comfort food is candy or junk food this is true. Otherwise, comfort foods can be very nourishing and good for you. Some foods really do boost your mood when you eat them. If you feel a little bit down and in need of an emotional pick me up, try a number of these.

Make some trail mix of nuts or seeds. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, etcetera are all great for elevating your mood. This is because seeds and nuts have lots of magnesium which increases your brain’s serotonin levels. Serotonin is called the “feel good” substance that our body produces and it tells your brain how you should be feeling at all times. The more you have of it, the happier you will feel. Nuts, along with bettering your mood, can be a super protein source.

So you see, you don’t need to eat junk food or foods that are not good for you to feel better! Try a couple of of these hints instead.

We hope you got insight from reading it, now let’s go back to buckwheat sourdough starter recipe. To make buckwheat sourdough starter you only need 3 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to make Buckwheat Sourdough Starter:
  1. Provide 35 gm raisins
  2. Provide 365 ml boiling water
  3. Use 385 gm buckwheat flour
Steps to make Buckwheat Sourdough Starter:
  1. DAY 1 - Soak the raisins in the boiling water, leave them to soak until the water has cooled until it is tepid (just above room temp is fine). Then strain the raisins out of the water.
  2. In a glass bowl or large jar (I used a large bowl), place 40g of buckwheat flour and 80mls of your tepid raisin water and mix to form a paste. Cover with cling film and leave in a warm spot for 24 hours. Reserve your raisin water for day 2.
  3. DAY 2 - Whisk in another 40 g of the buckwheat flour and 55mls of your raisin water (warm it very slightly if you can for max yeast growth oomph). Cover again and leave for 24 hours.
  4. DAY 3 - Whisk in a further 75g buckwheat flour and 115 ml of your raisin water. Cover and leave to ferment for a further 24 hours.
  5. DAY 4 - Hopefully today you will start to notice a mild vinegar like smell and you may see some large surface bubbles. Discard half your mixture (don't throw it out - you can make pancakes, crackers and even cookies with this discarded batter). Then whisk 75g buckwheat flour and 115 ml of raisin water to your starter. Cover and leave to ferment for 24 hours.
  6. DAY 5 - Whisk in your remaining 155g of flour and add 225 ml of regular tepid water. Cover loosely and set aside for 4 hours of until really bubbly. Then store in the fridge for a final 12 hours before using.

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