Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About

Made from the kernels or seeds of an herb native to Russia, buckwheat flour has a strong flavor. While it is sometimes used to make pancakes and some breads in the United States, it is more commonly used in Eastern European breads as well as in the traditional Russian blini that accompany caviar, and in Japanese soba noodles.