I would like to use the raw buckwheat groats that have been hanging out in the refrigerator. I have two pounds, which seems like a bounty now. It's a useful starch, since I don't eat wheat. They were destined for GF bread-making, which was harder than you would think.
I used to make buckwheat crepes which started with fermenting the groats with water and then yogurt for two days at room temp. No plain yogurt right now, but maybe later. I recently made a soured buckwheat loaf, which I call porridge bread. It's OK and I'm going to eat it all.
I don't think what I have is kasha, which seems to be roasted buckwheat groats. These are raw. Any ideas or family recipes to share?