> night before in a jug I recall this is done for galettes which uses buckwheat flour and is typically savoury. Keeping it longer develops gluten which would

> night before in a jug I recall this is done for galettes which uses buckwheat flour and is typically savoury. Keeping it longer develops gluten which would make it more gummy I suppose? This is when making tempura you wanna use cold water and minimal mixing so it's crunchier.