I'm still kind of being a complete dingdong about the buckwheat #sourdough thing. I know baking is very precise, because I was a baker for years, but I never, never worked with sourdough. This is all new frontier for me, and I'm not actually following the recipe that I have. I know that is living dangerously!!! I really shouldn't be adding so much psyllium husk! It reduces the rise of what should be a "batter" bread. Poor little sourdough starter Kev can't compete with the tough ole psyllium! I should still be able to add some -- but not as much as I've been adding. I was adding it both to give the dough structure and to add fiber, but I finally looked up the nutritional value of buckwheat flour and it's ridiculously high in both fiber and protein. So I'm gonna slow my roll with the psyllium... on the next round of loaves. Sigh. Today I made two very, very, very dense buckwheat and psyllium bricks, AGAIN, so I am going to go ahead and do what I did last time, which is slice them up very thin when they are cool and then stick the slices in the freezer with sheets of parchment paper between them. I will have buckwheat toast for days! The lovely thing about it is that the toast does absorb butter. Yum. I'll eat it all; I like dense, nutty bread. Even these failures are actually working out really great for me. 🤣 But, this next week I'm going to try to make a buckwheat and #chestnut flour loaf and I will back waaaay off on the psyllium that time. I have been taking notes on what I've been doing so the path will be... somewhat illuminated. I've also got some Caputo "gluten-free" flour, which oddly is made up mostly of... wheat starch? But it is certified gluten-free? I have a different sourdough starter that I'm going to start in addition to the buckwheat one that I have, probably on some rice flour, and then try that supposedly gluten-free flour with that to see how it works. I'm skeptical, but the flour says it's certified GF, so... I guess wheat starch doesn't necessarily have gluten in it? And I'm not sensitive to either, honestly, but if I make a loaf for the party, I'll definitely have to mark it as a wheat bread.