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Buckwheat flour: Kitawase

Water: 42%

20/80 wheat:buckwheat ratio

Humidity 49%

The humidity in Santa Monica was relatively high during this summer, hovering in the 60s.  But then we didn't have a real summer until September.  Now in November, we are having beach weather during the day and when evening comes, I need a thick sweater to keep warm.  

I made soba during the day.  The humidity was 49%, a bit on the dry side.  I used 40% water to make the soba but the flour felt dry and I was having trouble forming the dough. I ended up using 42% water.  With his new crop of flour that I am using, it has never needed more than 40% so I was taken by surprise.  

I hadn't eaten Kitawase soba in a month.   I was very pleased with the flavor of this buckwheat.  I made some for my neighbor Liz. Her son, Tab loves soba. It turned out it was his birthday and someone from his school had given him a package of dried soba noodles. He was hoping to eat some fresh soba so I brought some soba in a timely manner.  He was ecstatic.

I ate mine cold with Natto and Mori-tsuyu sauce. 

BESs