cross-posted from: https://sh.itjust.works/post/52901772
this post was submitted on 06 Jan 2026
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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.
You can also make it as a regular loaf using yeast and not a starter
Dry active yeast? Because I keep that in stock. What are the ratios?
What have I started lol.
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%.