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’d say the outcomes are inconclusive at finest. I say “rice solely” but it surely used the koji rice + cooked rice starter because the… properly, starter. The sakadane ate up solely rice was positively energetic, however not as energetic because the one with koji rice. My finest guess is that the koji saccharifies the rice which supplies the yeast extra meals extra rapidly, whereas the yeast with solely cooked rice has to work tougher for its meals.

I believe I am going to must maintain the rice-only starter going to see if there’s any level the place the yeast simply die off, however I am undecided 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 does not have something to intervene with evaluating the starters.

I made the doughs within the early afternoon, and by the point I used to be on the point of go to mattress, the koji rice dough was prepared for shaping. The rice-only dough had just about nothing occurring. So I formed one loaf after which went to mattress, resigned to the truth that I would must throw out some dough the subsequent 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’ll be able to see the way it was tougher to form, however general I would say it isn’t that dangerous. Positively 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 possibly can see, there’s not a lot distinction (thanks, forgiving breads!) but it surely does have greater holes and higher shaping. The flavour in it’s a lot milder although. I’d say which you can barely even inform it is a wild yeast. I can see why sakadane was used for gentle 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 present with a poached egg and a few chilli oil, which is why I assumed I would write a publish about it.