To celebrate the 10th Annual World Bread Day I baked a sourdough buckwheat boule. Buckwheat is hard to work with because it has no gluten, is very heavy, and tends to turn doughs a little blue. Since World Bread Day is hosted in Germany, it seemed fitting to bake a German style loaf. The upside to buckwheat is it gives bread a wild earthy taste.
If you go to the World Bread Day webpage in about a month you will see breads from all over the world with links to a global panoply of bread blogs. Or you could just go to the bakery and buy yourself a really good loaf.
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