White Rice Starter Sourdough Loaf
After seeing WanyeKest's beautiful loaf made with a black rice flour starter (at https://www.thefreshloaf.com/node/73240/23-black-rice-pain-au-levain) I wanted to try some non-wheat starters myself. I don't have any black rice flour, so I started with some white rice flour I've got. I didn't expect it to add much if any flavor (unlike the black rice) but it would be a beginning.
To get the starter going, I took a little dab of my standard white AP starter and combined it with some white rice flour and water at 100% hydration. It was hard to see if this became active so the next day I added more rice flour and water. After a long wait it started generating gas and even rose quite a bit. I refreshed it again, let it mature, and after too many hours later mixed into a standard 70% hydration 100% bread flour dough using only 300g flour, which would make a smallish loaf. I used 30% of the bread flour worth of starter. I did two S&F sessions over the next hour and three quarters. No more were needed.
Well, nothing happened for hours and hours. After 8 hours on the bench at 72 deg F I could see a few tiny bubbles through the side of the BF tub. I went to bed.
In the morning after 15 hours of BF, I was amazed to see that the dough had tripled in size. I formed it into a batarde, and the dough was so elastic that it insisted on being a very short stubby cylinder. I persuaded it that it would be happier if it slimmed down a little. I proofed this loaf free-standing covered with plastic wrap.
After nearly 2 hours I uncovered the loaf for 10 minutes then scored and baked it with steam at 425 def F/220C for 22 minutes. It looked done, and the internal temperature said done, but in fact I should have left it in longer because it still had a lot of moisture.
The crumb looks good but came out fairly soft, no doubt because of all the non-gluten-forming flour. Otherwise it's a very satisfactory loaf of bread. It's got as much volume as I have ever gotten from a loaf with this amount of flour. The dough was easy to handle, and the bread tastes good - the white rice doesn't seem to have brought much flavor that I can tell.
So score one for the non-wheat starter!