Comment on Anon thinks about wheat
Semi_Hemi_Demigod@lemmy.world 2 days agoInteresting. 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.
Alvaro@lemmy.blahaj.zone 2 days ago
You can also make it as a regular loaf using yeast and not a starter
Semi_Hemi_Demigod@lemmy.world 2 days ago
Dry active yeast? Because I keep that in stock. What are the ratios?
ynthrepic@lemmy.world 2 days ago
What have I started lol.
Alvaro@lemmy.blahaj.zone 1 day ago
The fall of gluten!
Alvaro@lemmy.blahaj.zone 1 day ago
Just because it is not as solid I would say a bit more than the normal amount. the usual ratio is 1-2% by weight of flour, so for 500g or rice you would put 5-10g of dry yeast, I would suggest 3% so 15g.
Don’t forget to add a bit of sugar otherwise it will rise very very slowly. I would add as much sugar be weight as yeast.