Yanvarskaya
Hello everyone! On one site I found a recipe for sourdough on rice and wanted to know if anyone had done something similar and how the result? Here's the recipe:

Rice sourdough

Day 1: pour 100 g of rice with 150 ml of warm water, add 1 tsp. sugar and leave in a cool place for three days.
Day 3: add 3 tbsp. l. with a slide of wheat flour and 1 tsp. Sahara.
Day 4: stir the starter culture and add 100 ml of warm water and 1 tbsp. l with a slide of flour.
Day 5: Strain the leaven, add 1 tsp. sugar and 4 tbsp. l. with a heap of flour.
After a few hours, you can prepare the dough. Set aside part of the leaven for making the dough, put the rest of the leaven in the refrigerator. This starter is ideal for cakes, rolls and pancakes.

🔗
McCleod
You found you and try !!!
We are waiting for feedback.
Viki
Quote: McCleod

You found you and try !!!
I support.
It is interesting, but in 5 days we will grow even without rice. Otherwise, we will immediately have questions ... what kind of rice to take for sourdough? Rinse it out or is it okay? ... In the meantime, the question is - why is there rice?
Who will try - write to us what and how, okay?
And if I come in a week with rice sourdough, drive me away
Yanvarskaya
I don’t even know when I’ll free myself from the previous ferments, I just can’t bring one to my mind, I’ve already divided it into two (there’s not enough space in the container), but it still won’t ripen to condition and it’s a pity to throw it away, yet not quite I torment the ghoul for 1.5 weeks, with various dressings.
Svetlin-ka
How is your starter culture? I'm also thinking about starting ...
Yanvarskaya
No one, judging by the lack of reviews, never tried the rice sourdough, and I completely forgot about it. Now I have an idea "Fix" - whole grain sourdough
Tumanchik
Girls, dear! SOS! help soon! I grow starter culture for an allergic girl on rice flour. all right. but here is the 5th day - no water according to the recipe a thick lump of dough turned out. It's right?? sorry for the food - the rice flour is expensive! and the leaven is needed to the bone. What do you think? have not added yet. the author has not appeared since 2014. hope only for you.
ang-kay
Ir. and this is not rice sourdough along the way. It is on wheat flour.
Tumanchik
I know. But I add rice instead of wheat.
Viki
Irina, I don’t even know what to say, except “nothing came of this idea”.
ang-kay
Vika, we have already dealt with it. I advised to look here... I grew rice. And here it is not clear what kind of hydration comes out (let the author forgive me). Both spoons and slides can be different.
Tumanchik
Thank you girls. So that I can do without you ...
Yanvarskaya
Hello everyone! I didn’t come up with this recipe and I didn’t even suggest it, which I immediately wrote about. It is a pity that he is not a worker. But based on my experience, I can offer a solution to rectify the situation, use whole grain flour and look at the consistency - if it's very dry, then add some water and then everything will work out. Each flour absorbs water differently.
Tumanchik
Quote: Yanvarskaya

Hello everyone! I didn’t come up with this recipe and I didn’t even suggest it, which I immediately wrote about. It is a pity that he is not a worker. But based on my experience, I can offer a solution to remedy the situation, use whole grain flour and look at the consistency - if it's very dry, then add some water and then everything will work out. Each flour absorbs water differently.
oh thanks for answering. I only know one thing - is point 5 correct? there is definitely no need for water?
Yanvarskaya
Quote: Tumanchik

oh thanks for answering. I only know one thing - is point 5 correct? there is definitely no need for water?

I copied this recipe as it was. I don’t know how to do it, I didn’t try to make it, but if it’s very thick, like the pasta dough, it’s better to add water.Ideally, any starter culture should be of medium consistency, not very thick and not very liquid. Try to divide the contents into 2 servings, add some water to one, and leave the other as is. The next day, see the result. In a few hours, even a very thick piece will not deteriorate, even if it does not rise, it can always be diluted with water and it will come to life if there is life in it
Tumanchik
Quote: Yanvarskaya
I copied this recipe as it was.
Thank you. I realized.
Tumanchik
I got sourdough. the only change: I did not filter the rice, but chopped it with a blender.
at the 5th stage, she immediately became a lump, and then softened well. the bread turned out. I will definitely share the recipe later.
Rice sourdough
Rice sourdough
Thanks to the author and everyone who helped in the moment of doubt.

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