Buckwheat Sourdough Buns
|Water||15 Tablespoon (3/4 Cup Plus 1 Tablespoon)|
|Caraway seeds||1 Teaspoon|
|Liquid sourdough||7 Tablespoon (1/4 Cup Plus 3 Tablespoon)|
|Buckwheat flour||1 1⁄3 Pound (3 Cups)|
|Salt||1 1⁄2 Teaspoon|
|Raw cane sugar/Buckwheat honey||2 Teaspoon|
|Compressed yeast||1 Ounce|
|Olive oil/Rapeseed oil||1 1⁄2 Tablespoon|
|Tapioca starch||2 Tablespoon|
|Water||1 1⁄2 Cup (24 tbs)|
|Buckwheat flour||1⁄2 Cup (8 tbs)|
|Lactic acid fermented white cabbage||5 (At Tip, With Live Culture)|
In a blender, mix ingredients for the liquid sourdough a few seconds, strain and pour into a glass jar and put the cap loosely on top. Set aside at room temperature for 3 days. Once a day, tighten cap and shake the jar. After fermentation the liquid shall have a fresh sour smell. Store in refrigerator with tightened cap.
In the blender, shortly mix liquid sourdough, spices and water. Pour the liquid dough into a large dough-mixing bowl. Add buckwheat flour and linseeds, and with a blunt wooden spoon stir and knead until well combined. Set the bowl aside, covered with a baking towel, at room temperature for 13 – 14 ½ hours. Footnote: You can make your own buckwheat flour by using a blender. Put whole buckwheat into and process until finely ground.
When sourdough fermentation is done, pour the tapioca starch into a saucepan with 4 tbsp of cold water. Whisk until mixed, then heat up until it thickens and becomes translucent and sticky, and then let cool. Dissolve yeast, raw cane sugar and salt in 2 tbsp of lukewarm water. Pour the yeast mixture and olive oil into the dough, then the tapioca, and with the wooden spoon and a spatula, work the dough until well combined. It takes a little effort but is important. Put baking paper on a baking plate. Place 9 pats of dough on the plate, sift buckwheat flour onto them, press together each of them (with a wooden turner) forming rounds. Perforate with a fork, if desirable. It is preferable to use baking forms and they then have to be greased and floured inside. Cover with a baking towel. Heat the oven, set to 125 F, for 1 ½ - 2 minutes and then turn it off. Place the plate, still with the baking towel over it, on a lower shelf in the oven and let rise about 4 times its size.
Heat the oven to 425 F, put in the plate and bake until browning, approximately 12 - 15 minutes. Tap off excess flour from the buns after baking. It is preferable to use spring water and organic ingredients if possible. Store in the freezer to retain freshness.