I get again on my sakadane experimenting! I constructed up a brand new starter with the koji rice that produces extra amylase, and in addition did a mini experiment with making an attempt to feed it solely rice, as a substitute of koji rice + cooked rice.
I might say the outcomes are inconclusive at finest. I say “rice solely” nevertheless it used the koji rice + cooked rice starter because the… nicely, starter. The sakadane consumed solely rice was positively lively, however not as lively because the one with koji rice. My finest guess is that the koji saccharifies the rice which provides the yeast extra meals extra rapidly, whereas the yeast with solely cooked rice has to work more durable for its meals.
I believe I will have to hold the rice-only starter going to see if there’s any level the place the yeast simply die off, however I am unsure I need to proceed haha.
Anyway, I additionally made two loaves of bread with the KA Nation Bread recipe. I used solely white AP flour once more. It is such a forgiving recipe and would not have something to intrude with evaluating the starters.
I made the doughs within the early afternoon, and by the point I used to be on the brink of go to mattress, the koji rice dough was prepared for shaping. The rice-only dough had just about nothing happening. So I formed one loaf after which went to mattress, resigned to the truth that I would must throw out some dough the following morning.
Anyway, ended up waking as much as this:
This tripled in dimension lol. So y’know, positively over proofed.
I formed it and tossed it into the fridge till I used to be able to bake, because it wasn’t going to be proper then haha.
This one is the rice-only loaf that overproofed. It was fairly bitter, however not an disagreeable flavour. You possibly can see the way it was tougher to form, however total I would say it isn’t that unhealthy. Undoubtedly have made worse breads!
We had it with a creamy pork stew for dinner one evening.
The header picture is the koji rice loaf. As you may see, there’s not a lot distinction (thanks, forgiving breads!) nevertheless it does have larger holes and higher shaping. The flavour in it’s a lot milder although. I might say that you would be able to barely even inform it is a wild yeast. I can see why sakadane was used for delicate candy anpan in Japan! As somebody who’s not a fan of bitter breads, I a lot most popular this one.
Anyway, I had a slice of that at this time with a poached egg and a few chilli oil, which is why I believed I would write a put up about it.
