February 19, 2020 - 6:44am
Home Milled Buckwheat Flour
I recently started milling flour at home and bought buckwheat groats sold in bulk. The milled flour looked nothing like the buckwheat flour I used to buy, nor did it have the same flavor in baking. It was in fact very mild, hardly tasting like buckwheat as I know it. Can I assume the difference is hulled vs unhulled groats? If so, I'm surprised that unhulled groats are harder to find since they more truly represent the flavor and look of buckwheat (at least to me).
Any input?
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Probably not unhulled - hulls are those black triangular pieces that make their way into the bag of buckwheat every so often. More likely it is toasted vs. non-toasted.
I think I ended up answering my own question! I started doing some research online to understand more about buckwheat. In a round about way, I found a link to a Fresh Loaf post and now think I get it. The flour with dark specks that I'm used to is in fact unhulled buckwheat. The hull is edible (although also used for other things, like pillows) unlike hulls of grains. What is milled to become buckwheat flour is a seed, not a grain. Anyway, it's interesting to read the thread.