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.
Wheat sourdough starter
Struggling with sourdough starter? You’re not alone. After months of fighting with weak, acidic starters and experiencing multiple failures despite trying every flour imaginable, I finally cracked the code. The secret? Temperature control. In this comprehensive guide, I’ll share how maintaining the right temperature (around 26°C/79°F) transformed my lackluster starter into a vibrant, active culture perfect for artisanal bread baking. Learn the step-by-step process I discovered, from selecting the right ingredients to establishing an effective feeding schedule. Whether you’re a frustrated beginner or looking to improve your existing starter, this guide will help you achieve the robust, healthy sourdough starter you’ve been dreaming of.