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Anon thinks about wheat (sh.itjust.works)
submitted 10 months ago by to c/science_memes@mander.xyz
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cross-posted from: https://sh.itjust.works/post/52901772

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[–] 7 points 10 months ago (7 children)

It depends on how we're defining bread, and none of your examples are a leavened loaf. They're just impossible to make without gluten which rice doesn't have. (Hence why they add wheat to make banh mi.)

However, bulgur pilaf is a lot more like a rice pilaf than those breads are like wheat bread.

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  • [–] 16 points 10 months ago* (last edited 10 months ago) (6 children)

    You can make sourdough from rice that is really really close to the real thing. The basic recipe is this:

    • if you want sourdough you need to make a starter, you can use any normal recipe and replace the flour with rice flour or soaked rice that was then blended.
    • soak 500g of glutenous rice for 4-12 hours (the longer the better)
    • add soaked rice to a high power blender with whatever you want for flavor and texture(ie salt, spices, oil)
    • blend while adding water until the blender is able to blend all of the rice properly (will be smooth and probably like a batter, not a dough) do it slowly as to not over do it and get a watery mixture.
    • make sure the temperature is ideal for yeast (blend more to heat it up, let it rest to cool down)
    • add yeast/starter and blend shortly just to mix it.
    • pour the mixture in a loaf pan (about half way to the top) ideally a silicone one as it bonds strongly to everything, if you are not using silicone I would suggest parchment paper
    • sprinkle water on top of the batter and let it rise, if done in a cooler temperature(longer time) be sure to sprinkle water every now and again.
    • when the batter is close but not yet at the top of the pan, move on to baking.
    • sprinkle water on top of the batter again and bake at 170-180c with a pan of boiling water to keep the oven air moist.
    • it should be done when it has browned and the inner part has reached at least 98c
    • get it out of the pan while it is still hot (easier) and let it cool before slicing.

    Some people that have tried it when I made it didn't even realize that it is not wheat.

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  • [–] 6 points 10 months ago (5 children)

    Interesting. Over-processing the rice starch holds the yeast farts and water vapor like the gluten structure in normal bread.

    If I ever have the awareness to keep a sourdough starter alive I’ll try it.

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  • [–] 2 points 10 months ago (4 children)

    You can also make it as a regular loaf using yeast and not a starter

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  • [–] 2 points 10 months ago (3 children)

    Dry active yeast? Because I keep that in stock. What are the ratios?

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  • [–] 1 point 10 months ago* (last edited 10 months ago)

    Just because it is not as solid as a dough I would say a bit more than the normal amount. the usual ratio is 1-2% by weight of flour. I would suggest 3% so for 500g of rice you would put 15g of dry yeast.

    Don't forget to add a bit of sugar otherwise it will rise very very slowly. I would add around 5% sugar by dry rice weight, but if you want less you could get away with it but it will take longer to rise.

    P.s

    Adding more yeast and/or more sugar will usually produce even nicer results, the only issue is that the more yeast you add the more yeast flavor you get, but personally I associate it with good bread so I love adding lots of yeast and I go for like 5%.

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