I’ll make this post prettier later, for now I want to get this all written down before I forget 🙂
My goal was to make a fluffy white bread that my friend Jade would like and that used sourdough starter. I started from the recipe at this link:  https://ladyandpups.com/2016/05/13/ultra-soft-stringy-sticky-rice-bread/ (and if you haven’t followed her blog or read her cookbook I highly recommend both!)
The night before baking I proofed enough sourdough starter to make 1 cup. Day of baking I did the math to half the recipe at the link which gave me this for ingredients:
1 c. sourdough starter (instead of yeast)
1/2 + 1/8 c Rice flour
3/4 c. water
1 & 3/4 c. flour
2 egg whites at room temp
1/8 c. sugar
1/2 t. salt
2 T butter at room temp(which is way more than the recipe called for but whatever, I like butter)
*Whisk the rice flour & water over medium heat until it forms a blob. Take off heat and let it cool to the touch stirring occasionally.
*While the rice blob is cooling set up the stand mixer with the dough hook and put in the bowl: flour, egg whites, sugar, sourdough starter, salt and when it’s cool enough the rice mixture. Blend on low first to incorporate all ingredients, add 1 T of butter, mix until incorporated then add the 2nd T of butter and mix well. Mix on med-high in the stand mixer for 20 minutes. Really. Trust the process! The dough will be very sticky. Be patient. Don’t add more flour. Periodically scrape the sides of the bowl to make sure everything is getting mixed in. The dough will get smoother and more elastic looking the longer it kneads. When almost done kneading I prep my microwave which I use as a damp rising box. Microwave a couple of cups of water for 3 minutes. Turn off the stand mixer, scrape all the dough down into the bowl and then put it into the microwave which is now nice and moist and warm. Close the door and don’t look at it for at least 2 hours. You want it to rise until it’s at least double in size. When it’s ready prep your bread pan. I spray mine with no-stick and then cut a piece of parchment paper to fit the bottom of the bread pan. Her recipe says to braid the dough but mine was still a sticky blob so I just used a spatula to plop it into the bread pan and gently level out. Prep the microwave again to be moist and warm and then put the bread pan back and let the dough rise again until it is just about at the lip of the bread pan. When the dough is ready warm oven to 355 degrees. Bake bread for 25 minutes loosely covered with parchment paper and then remove the parchment paper and bake for another 20 minutes or until it’s golden brown. Remove from oven and let cool on rack. She says let cool for 30 minutes. I waited 10 minutes and then started eating it with butter because I have no patience and also BREAD!
