this post was submitted on 06 Jan 2026
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Science Memes

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[–] Semi_Hemi_Demigod@lemmy.world 6 points 4 months ago (5 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 4 months ago (4 children)

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

[–] Semi_Hemi_Demigod@lemmy.world 2 points 4 months ago (3 children)

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

[–] ynthrepic@lemmy.world 4 points 4 months ago (1 children)
[–] Alvaro@lemmy.blahaj.zone 3 points 4 months ago

The fall of gluten!

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