probably not, for two reasons: one, there isn't all that much starch to slough off, and two: it's not gelatinized. It would be a fine thing to do with that water though!
100%, though I can't say for sure how much gelled starch there is here relative to one. It's certainly a lot, looking at the liquid, which is thick and gelatinous.
Love this idea, although I have a rice cooker that I’m rather faithful to. Have you tried using the brown rice as an addition to this? I bet that would be great!
CiAnne - I haven't. I think if I was going to, I'd just cook the rice a lot longer with a smaller amount of water, to a porridge consistency. It's tender this way, but not tender enough to get in the way of that nice crumb on the bread. (Alternatively, I'd just grind the rice to a flour and make a scald of it.)
I make often brown rice in my pressure cooker, so I’m definitely trying this combination. I’ve tried bread made potato cooking water (following Nigella’s advice) so this needs to be tried, too!
I'll give this a try. I've been meaning to try the pasta method for brown rice for years. Since I enjoy the texture of brown rice with a 2:1 ratio in my rice cooker, I haven't had much reason to. I'll be curious to see whether I enjoy the rice waaay more tender.
I made your maple oatmeal porridge sourdough using this method and it turned out amazing :D (I used cooked black rice in place of the oatmeal porridge and the rice cooking water in place of the water from that recipe)
Amazing.
Do you think this something similar would result if you used rice washing water?
probably not, for two reasons: one, there isn't all that much starch to slough off, and two: it's not gelatinized. It would be a fine thing to do with that water though!
This is so cool! Would you say it’s similar in effect to a tangzhong?
100%, though I can't say for sure how much gelled starch there is here relative to one. It's certainly a lot, looking at the liquid, which is thick and gelatinous.
Love this idea, although I have a rice cooker that I’m rather faithful to. Have you tried using the brown rice as an addition to this? I bet that would be great!
CiAnne - I haven't. I think if I was going to, I'd just cook the rice a lot longer with a smaller amount of water, to a porridge consistency. It's tender this way, but not tender enough to get in the way of that nice crumb on the bread. (Alternatively, I'd just grind the rice to a flour and make a scald of it.)
I make often brown rice in my pressure cooker, so I’m definitely trying this combination. I’ve tried bread made potato cooking water (following Nigella’s advice) so this needs to be tried, too!
I'll give this a try. I've been meaning to try the pasta method for brown rice for years. Since I enjoy the texture of brown rice with a 2:1 ratio in my rice cooker, I haven't had much reason to. I'll be curious to see whether I enjoy the rice waaay more tender.
I made your maple oatmeal porridge sourdough using this method and it turned out amazing :D (I used cooked black rice in place of the oatmeal porridge and the rice cooking water in place of the water from that recipe)