this post was submitted on 06 Jan 2026
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303
Anon thinks about wheat (sh.itjust.works)
submitted 3 days ago by Sine_Fine_Belli@lemmy.world to c/science_memes@mander.xyz
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cross-posted from: https://sh.itjust.works/post/52901772

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[–] Alvaro@lemmy.blahaj.zone 18 points 3 days ago* (last edited 3 days ago) (1 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.

[–] Semi_Hemi_Demigod@lemmy.world 6 points 3 days ago (1 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.

[–] Alvaro@lemmy.blahaj.zone 2 points 3 days ago (1 children)

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

[–] Semi_Hemi_Demigod@lemmy.world 2 points 3 days ago (2 children)

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

[–] ynthrepic@lemmy.world 3 points 3 days ago (1 children)

What have I started lol.

[–] Alvaro@lemmy.blahaj.zone 3 points 3 days ago

The fall of gluten!

[–] Alvaro@lemmy.blahaj.zone 1 points 3 days ago* (last edited 3 days 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%.