slow rise in bread machine / musings
New sana bread machine procured, has a stainless pan.
I've been working on gluten-free recipes and they're coming along well, need to tweak them for the machine though. Using buckwheat, sorghum, white rice flour, brown rice flour, arrowroot, potato starch, xanthan, instant yeast, salt, above in different combinations. The machine is already proving useful as I'm sometimes too lazy to go through all the steps conventionally and now just dumping things will make food. On the first run it seems like I need a bit less water than in a conventional oven.
On the subject at hand: I was thinking about gluten flour rise times, but this could also apply to gluten free.
Is there something in between sourdough and yeast risen bread? The sana machine can combine two 5-hour rise times for a total of 10 hours. I'm wondering if I could do something like no heat/room temp and use only 1/8 teaspoon of yeast or thereabouts and do a long ferment, something like 5-10 hours. Would I be anywhere in the realm of sourdough or is it a dumb idea? Fake sourdough?