Go go gadget fleshlight!

The Department of illiteracy

The fall of gluten!

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%.

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

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.

He definitely knows that AI is NOT virgin

Taste is much more about the grade, this is more of a texture situation. Personally the S type looks fun to lick.