Alvaro

@Alvaro@lemmy.blahaj.zone

• ⁨Comment⁩ on ⁨Totally normal book on audible⁩ ⁨⁨1⁩ ⁨week⁩ ago⁩:

  Suspiciously close to a 32bit integer Overflow value in milliseconds (2^32^/1000/60/60=1193 hours)

• ⁨Comment⁩ on ⁨Anon thinks about wheat⁩ ⁨⁨1⁩ ⁨week⁩ ago⁩:

  The fall of gluten!

• ⁨Comment⁩ on ⁨Anon thinks about wheat⁩ ⁨⁨1⁩ ⁨week⁩ 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.

• ⁨Comment⁩ on ⁨Anon thinks about wheat⁩ ⁨⁨1⁩ ⁨week⁩ ago⁩:

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

• ⁨Comment⁩ on ⁨Anon thinks about wheat⁩ ⁨⁨1⁩ ⁨week⁩ ago⁩:

  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 more 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)
  • 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, 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 coller 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

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

• ⁨Comment⁩ on ⁨"Refrigerate after opening and store in the refrigerator door." Why the door for this mayo?⁩ ⁨⁨2⁩ ⁨weeks⁩ ago⁩:

  The door is the warmest part of the fridge and I would guess this has something to do with the temperature of an average fridge being a bit too cold and producing a less favorable texture so the manufacturer wants you to have the best experience and tells you to put it on the door. Either that or something else probably related to you enjoying it more or using it more.