Sourdough Buckwheat Blinis: Fuss Free Flavours
Warm the milk to about 30°C (86°F), and whisk in the yeast to dissolve it.
Then mix in the flour, buckwheat flour and salt. Cover, and leave for about one hour to allow the yeast to work – it’s ready when spongy, aerated and bubbly.
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Recipe Credit: Fuss Free Flavours
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