Hi Leslie, I would keep in mind that buckwheat flour doesn't develop gluten, so substituting it into a recipe is likely to produce a somewhat moister, denser result. This might work great for pancakes or scones, but could hold back that open crumb structure you're looking for in your sourdough bread recipe. Also, buckwheat flour is likely to absorb a bit more liquid than white flour, so you may need to drizzle in a bit more liquid if your recipe seems thicker or stiffer than usual.  

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