Fermented Buckwheat Bread
This is a great, gluten-free alternative to sourdough, and is super easy!
3 1/2 cups raw buckwheat flour
2 cups filtered water
1 1/2 tsp salt
1 tbsp date sugar (or whatever sugar you like to use)
Combine flour and water in a plastic or ceramic bowl. It should be a smooth batter slightly thicker than pancake batter. If the consistency is too loose, add more flour.
Using a tea towel or cloth, cover the bowl and leave in a warm place to ferment overnight. After the initial fermenting, you'll smell a nice beer-ish smell coming from the batter. It will have small bubbles and make a cool crispy sound when you stir it.
Using a plastic or wooden spatula, fold in the sugar and salt.
Pour batter into a ceramic or glass loaf pan and place in the oven.
Let the batter sit in the oven as it pre-heats to 350 (F) and once the oven reaches temperature, set timer to 1 hour. Remove and cool on a wire rack.