For people who are not sensitive to gluten, is there any benefit of buckwheat flour over whole grain wheat flour, please? (deliciouslyella.com)
You'll need whole grain wheat flour, dry active yeast, olive oil, honey, molasses, salt, and hot water. (save.ca)
Mix 100 g of whole grain wheat flour with 90 g of water and one teaspoon of your active (or straight from the fridge) sourdough starter and let it ferment until doubled in volume. (mydailysourdoughbread.com)