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Stir in the squash mixture and the Gruyère.
Thoroughly combine the buckwheat mixture and the yeast-flour mixture.
Add the onion and celery mixture and the remaining ingredients.
Add the egg and soy sauce mixture and the cilantro.
Add the remaining cream mixture and the ginger juice; blend well.
Beat in the salt and pepper, and add the carrot mixture and the parsley.
Add the chocolate mixture and the vanilla cream and blend thoroughly.
Alternatively add in spoonfuls of the flour mixture and the sour cream until all added in.
At the very end, after the bread mixture and the asparagus were combined, I sprinkled white wine vinegar on top.
Alternate adding the milk/yeast mixture, and the flour and salt, to the beaten eggs and sugar.
Toss at once with the tomato mixture and the basil, and serve.
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