This is the first time I've used Buckwheat flour and I made this using 1/2 the batch as I am the only one who will be eating it.
I used Buttermilk instead of the vinegar and milk and am very happy with the taste and texture. The crust is VERY crusty.
I wonder if this can be made up as smaller rolls? I baked my 1/2 batch for 40 mins so maybe smaller loaf rolls would be done in 20 mins and it might be better to set the oven to a lower temperature or they would be solid crust!
Do you have an idea of the storage time for this bread?
Anyway.... Thank you very much for the recipe which enables me to eat bread again (can't digest yeast even if made with my own sourdough starter)