Improvising from a sourdough recipe from my first cookbook, The Quick and Easy Organic Gourmet (1996) I have been making delicious, moist, and chewy sourdough breads with leftover cooked rice. No need to make or have a sourdough starter. It is simple and easy!
With cooked basmati rice, local organic einkorn flour, a little water and sea salt, I mix up a sourdough bread dough. Knead it for about 5-10 minutes. Cover with a warm cloth and let it rise overnight. Next day, the dough was moist. I add a little more flour and knead, cover with a warm cloth and leave on the kitchen counter again. On the 3rd day, I bake or pressure cook it inside a ceramic pressure cooker insert.
Hence the beautiful round shape and almost cake like texture.
Stay tuned for a zoom class on making your own sourdough breads.
And you can use other flours beside einkorn. I have enjoyed using spelt flour and sometimes added some sorghum flour to the dough, too.
And there are many gut health benefits, too. The long fermentation process of making sourdough bread with whole grains and whole grain flours gives us eaters lots of nutrients and vitamins like iron, zinc, magnesium, antioxidants, folic acid and other B vitamins.
To schedule a private zoom class on making sourdough breads, please email firstname.lastname@example.org
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