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3. Beginner Batter Breads

Brown rice batter bread!

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T O P I C R E V I E W
Annedovel	Posted - Aug 15 2019 : 05:03:57 AM I bought this book last year and dived in. I love how simple the approach is without all the technical sourdough terms you find in other books. I did white flour first and I recommend that for first timers! My first advanced bread from that starter was so beautiful. I now guard that starter. My fridge died in May. I had to toss all our food. But I took my fridge mother to my best friend's house for safe keeping. Onto brown rice. The first three bakes were not great.. I knew starting out, it was going to be different. I love a challenge, but I almost gave up on brown rice! Last night's brown rice flour batter bread had beautiful crumb. It's a 5 week counter mother. I think it's finally ready to be a fridge mother!
14 L A T E S T R E P L I E S (Newest First)
MaryJane	Posted - Nov 11 2023 : 12:53:54 PM Last weekend I experimented with sprouted organic whole wheat flour from One Degree out of Canada and also their sprouted organic brown rice flour. It's difficult to find it for sale anywhere but Amazon (I've since written to the company). Anyway, their wheat flour rose like a champ and the bread had a wonderful sweet taste to it (like sprouted wheat does when you use it for hot cereal or a salad). The two loaves I made with their sprouted brown rice flour was ever so slightly bitter (I could taste it but others couldn't). However, it did rise very well. I'm going to suggest that you mill your own brown rice if you can. But for someone wanting to try sprouted organic whole wheat flour, what I bought on Amazon was super fresh and created a beautiful mother. They probably sell more wheat flour than rice flour, so it doesn't sit on the shelf as long. https://www.amazon.com/gp/product/B00KK0K13G/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 Organic Sprouted Whole Wheat Flour Organic Sprouted Brown Rice Flour
amyartgirl	Posted - Nov 11 2023 : 11:06:41 AM With me being GF, I am planning to do a brown rice mother. Thanks for your inspirational post!
Ashley	Posted - Nov 27 2019 : 3:13:20 PM Yay! It looks like your mother is moving right along. Your bread looks great!
SangerGrammy	Posted - Nov 27 2019 : 11:22:31 AM So excited to find this forum! Found MaryJane’s sourdough several years ago, had great success. Started a brand new Counter Mother 2 weeks ago. First bread last week was a TOTAL flop because I just used bottled spring water and the flour I had on hand. Invested in some first-rate organic unbleached flour and distilled water, and tried again today. Didn’t know I needed to give my Mother more counter time but still had a great result after 4 1/2 hour rise and following basic white Farmhouse recipe! I remembered too late to make vents for steam hence the big crack around the top of the loaf. JUST pulled it out of the oven and so excited to eat it when it cools a little.
abowers	Posted - Aug 29 2019 : 1:51:05 PM Thank you for the response to my "bitter bread". I have a grain mill that I have not used for sometime, will dust it off and try grinding my own brown rice flour. Will keep you posted. Have to admit it was fun tending "Mother". Alice in Northern Nevada
abowers	Posted - Aug 29 2019 : 1:48:51 PM quote: Originally posted by MaryJane Bitter would indicate rancid. It's important to use fresh flour that hasn't sat around, especially whole grain versions. You want fresh!!!! Try to buy flour with a milling date that's only a week or two out. If you try milling some yourself, you'll definitely taste the difference. Please refer to page 199 in Wild Bread for a discussion about bitter.
Ashley	Posted - Aug 22 2019 : 09:13:48 AM That's pretty impressive that you were able to coax such a rise out of a one-week-old mother!
StitchinWitch	Posted - Aug 21 2019 : 12:39:46 PM Ashley -- it was a week old; the first bake day. I am loving this mother; I think taking it for a walk outside helped catch a good yeast. It has that lovely sourdough flavor we love.
Ashley	Posted - Aug 21 2019 : 09:35:49 AM Judith, It's great to hear that you had a successful Bake Day, with just a little coaxing to get it to rise! How many weeks old is your mother? Baking in a loaf pan might help with the crunchiness of the crust simply because the loaf will be taller.
StitchinWitch	Posted - Aug 20 2019 : 9:41:54 PM I fed my mother for a week and yesterday was bake day. I made waffles for breakfast. They were good and as there are only two of us there are now a lot in the freezer. The remainder (after I took out the ½ cup for this weeks starter) I put in my 2 qt bowl with ingredients for the batter bread. It did not raise much in 8 hours in spite of warm weather -- about 76 degrees in the house. I put it into a cold oven to see if slowly heating would help the rise and it worked like a charm. The bread was quite tasty and half of it disappeared immediately along with a cube of butter. We were so eager to eat it that I never did take a picture. The crust was a bit too crunchy for toothless people so next week it will be baked in a loaf pan.
MaryJane	Posted - Aug 20 2019 : 3:21:58 PM Bitter would indicate rancid. It's important to use fresh flour that hasn't sat around, especially whole grain versions. You want fresh!!!! Try to buy flour with a milling date that's only a week or two out. If you try milling some yourself, you'll definitely taste the difference. Please refer to page 199 in Wild Bread for a discussion about bitter.
abowers	Posted - Aug 20 2019 : 09:35:22 AM It is official. My Brown Rice batter bread was a flop. Very, very bitter (used Bobs Red Mill brown rice flour) at a cost of $12 for two bags. So sad. Going to try something else, not sure what type of flour but I will not give up. I prefer gluten free. The bread did have a nice crispy crust and looked good, but did not rise to the top of the pyrex bowls and had a doughy consistency that tasted horrid. Every Day is A New Day, so I will try again.
abowers	Posted - Aug 16 2019 : 1:55:26 PM Happy to see your post on brown rice bread. I was concerned after my Mother was a week old and only a few bubbles. Thank you for posting about your rice bread. Me too..an avid sewer. Alice
Ashley	Posted - Aug 15 2019 : 09:23:38 AM Your post made me do a happy dance. So glad to hear that you've had success with white flour and now brown rice flour!