Hey, I've been making Ethan Chlewbowski's Galettes, and the flavor the buckwheat for me is really potent. However, that texture to me is just unmatched. Do you guys have any suggestions on how I could dilute the buckwheat flavor without compromising the texture. For example, would using milk instead of water in the batter mellow out the flavor? I've also thought about the subbing out half the buckwheat with equal parts cornstarch and flour. I've read roasting your buckwheat seeds also mellows it out, could I toast the flour for similar effect? Thanks!
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