Comment on Canadian Sourdough Beavertails (GF/V) by Yuensum.
Chantel, thanks for sharing your recipe! I made it this evening, replaced brown rice with buckwheat flour, and had to add a tad more liquid, perhaps due to buckwheat flour absorbed more liquid? Also I found the temperature was too high at 360°F. As soon as I dropped the dough in the hot oil, they get brown very fast. I wonder if I lowered to 275°F and let it cook slowly will be better. Thanks for your advice!
