During my university days, buckwheat was my staple—affordable, nutritious, and incredibly versatile. This rustic bread transforms humble buckwheat and wild mushrooms into something extraordinary.
For this recipe, I use foraged boletes, their deep woodland flavor permeating every bite. The toasted buckwheat flour adds a nutty undertone that perfectly complements the earthy mushrooms and caramelized onions.
When a slice is fried in butter until golden and topped with melting cheese, it creates a simple yet transcendent meal—one that honors both the traditions of Eastern European cooking and the bounty of the forest floor. Each bite tells a story of resourcefulness, foraging adventures, and the quiet magic of homemade bread.
Chocolate, Cranberry, and Coffee Sourdough: An Experimental Journey
This post is part of my ongoing series documenting various baking experiments. Rather than providing a comprehensive guide, I’m sharing the story behind these flavor explorations – similar to my […]
Lacto-fermented lemon and pine needle sourdough
I’ve always wanted to experiment more with unusual flavors in bread: sweet, sour, bitter. And also try different textures. A few of the great examples I keep hearing are jalapeño and cheddar, and chocolate and cherries. While undoubtedly awesome, I wanted something more local, and, maybe, different. And so my quest began: I started writing down everything that grows in the northern hemisphere.