San tate refers to three tates, hiki tate (just ground), uchi tate (just made (kneaded)), and yude tate (just boiled). San tate soba is said to be very tasty.
Yesterday, my father finished thrashing most of the buckwheat we harvested recently. He said he wanted to have soba for supper.
We got 340 g of buckwheat flour. As requested by my father, I added 80 g of wheat flour as tsunagi (binder).
そば粉が340 gできました。父の言う通り、つなぎとして小麦粉を80 g入れました。
I once learned better not to use freshly milled flour from the new harvest. For a much better taste the flour has to mature a few days. Once upon a time miller always mixed last harvest grains with fresh grains to get the best results in flavor and baking quality. Maybe with buckwheat it is the same? But I really don't know, buckwheat is not related to wheat.
Kiki: Thank for bringing up an interesting topic!
I did some googling and found some sites discussing maturing soba grains (not soba flour). One site even says that san tate soba is becoming a thing of the past.
Most sites agree that shin soba (newly harvested buckwheat) is the best in aroma, but suggest soba stored at low temperature is better in sweetnewss and other qualities.
Nothing on german websites. Buckwheat has lots of entries about how healthy it is, gluten free and so on but absolutely nothing about flour quality.
How do you use the philips machine? Only one round of kneading? Do you let it sit?
And also, may you please provide the recipe for the noodles? Do you use an egg? Thank you very much!
may may: I hope you can find some nice videos on YouTube that explain how to use the Phillips noodle/pasta maker. Only one round of kneading for any type of noodle. No need to let the dough sit.
Here's one such video:
(I don't think dusting the noodles with flour is necessary.)
Usually, no eggs are used to make soba (buckwheat noodles). Just water and buckwheat flour. For the Phillips noodle maker, 500 g of buckwheat flour and 180 g of water.
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