| T O P I C R E V I E W |
| TCtheDog |
Posted - May 28 2022 : 09:16:55 AM
Hello!
Today is bake day two, and I have some questions about what the consistency of white rice counter mother should be. The book says it will be think, so I should add water first, and also has me adding water to all of my batters.
When I mix the batter mix, following the recipe, it is really runny even after adding a bunch more flour (not even close to cream cheese). My second mix, I only added half of the water, and it was closer to the right consistency, but still not there.
I have a picture attached showing what it looked like on day 9. I appreciate any feedback. Thanks in advance.
Mattie |
| 5 L A T E S T R E P L I E S (Newest First) |
| Ashley |
Posted - Jun 05 2022 : 08:05:11 AM
On your third bake, did you need to adjust the flour or water added to get the right consistency? With the mild sour flavor just starting to show through, it sounds like your mother is still in the process of developing and as you continue your breads will have more loft. White rice is more dense than the other flours, but as your mother develops, you should see some air pockets throughout your loaves and they should come to temp within the written bake time. |
| TCtheDog |
Posted - Jun 04 2022 : 3:19:47 PM
The texture for all pf my bakes has been similar, all very dense. The sour dough taste is definitely developing. My counter mother feels like whipped cream cheese. Just did a 3rd bake and that was equally dense. I did beginner dutch oven, and they took more time to get to temp, and the crumb is very dense. |
| Ashley |
Posted - May 31 2022 : 09:08:06 AM
Was the texture of the loaves from your first bake day similar? Also, have you noticed a sour smell and bubbles throughout your mother when you stir it at feedings? |
| TCtheDog |
Posted - May 30 2022 : 9:36:26 PM
This was the batter used for the second loaf, and I only added half the recommended water and twice the flour. On this bake, at 40 minutes the internal temperature was only 150.  
Once baked my loaves are really dense and heavy. |
| Ashley |
Posted - May 30 2022 : 10:06:28 AM
Judging by your picture, your mother looks like the white rice mother we have. There is texture on the the top, which tells me that it isn't so thin that it instantly settles and smooths out. But, if you're having issues with a thin consistency in your batter breads, something doesn't seem right.
Sometimes rice flours take a little while to absorb liquid. Have you noticed a visible change in consistency after the batter has been proofing for a little while? Also, when you bake the batter breads, what is the final texture like? |
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