1/2 cup all purpose flour, 1/3 cup buckwheat flour, 4 teaspoons sugar, 1 1/4 teaspoons active dry yeast, 1/4 teaspoon (generous) salt
1½ oz (40 g) buckwheat flour, 4½ oz (125 g) strong white plain flour, 3/4 level teaspoon salt, 5 g easy-blend dried yeast, 5 fl oz (150 ml) crème fraîche
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When I write about buckwheat, I have to make clear the fact that buckwheat is not a type of wheat. It is n..
..t Sauce really never fails. All i had to do was add the creme fraiche then Voila! Creme Fraiche..
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