Fermenting with buckwheat

Buckwheat is a beautiful, energizing and nutritious plant. Even though it often is included in lists of grains, buckwheat is not a grain. It is a fruit seed that is related to rhubarb and sorrel, making it a suitable substitute for grains for people who are sensitive to gluten or other grains.

But what is more important, buckwheat tastes great and is perfect for fermenting! During the workshop Agata Bielska will present her methods of fermenting with buckwheat and share some of her wonderful recipes: sourdough waffles, sourdough pancakes, sourdough muffins and sourdough bread- all containing this wonderful  (grain! Oops!) Fruit.

Workshop, 100 kr/ 20 participants