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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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[–] 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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