I was making this quick bread today. It was a French recipe but the person who I followed the recipe swapped buckwheat flour for regular flour. I liked the idea, but then, I thought what’s up with American buckwheat flour? why is this sucking so much more liquid...and I made a couple more variations: like omitting parmigiano and using nutritional yeast, using tahini instead of oil, using Greek yogurt with some milk instead of milk. I was adding liberally more milk and my final thought was: what a shame to have all these ingredients to end up in the garbage! I really thought I was going to throw it away. But I was wrong...buckwheat products could be heavy. I love it! Wonderful! Now if I have to make it again it will never be the same 🤣🤣🤣
