Ready to elevate your sourdough game? This recipe for Riceberry sourdough will yield two aromatic, health-packed loaves infused with the rich nuttiness and sweet pandan of Thailand’s treasured Riceberry grain.
Ingredients
- 800 g high protein bread flour
- 200 g active white sourdough starter
- 700 g filtered water
- 400 g Riceberry porridge (grind dry 100 g of Riceberry on and mixed with 300 g of water, covered and let sit for 5h. Cooked slowly until thickened and cooled down before adding to the dough)
- 100 g spelt flour
- 50 g rye flour
- 50 g barley flour
- 20 g sea salt
Instrcutions
1. Cook the Riceberry Porridge
In a pot, combine ground Riceberry with water. Cook over low heat, stirring continuously until it thickens to a smooth, porridge-like consistency. Cover and let it cool for at least 3 hours to allow the flavors to develop.
2. Mix the Dough
In a large bowl, combine all wet ingredients, followed by the dry ones (excluding the porridge for now). Mix thoroughly until well incorporated. Cover and let the dough rest for 30 minutes.
3. Incorporate the Porridge
Add the cooled Riceberry porridge and salt to the dough. Mix until fully integrated. Begin the stretch-and-fold technique, performing four folds every 30 minutes.
4. Let It Rise
Allow the dough to rest for 2-3 hours, or until it doubles in size. The magic of fermentation will bring out subtle, earthy notes from the Riceberry.
5. Score and Bake
Shape the dough into loaves, score them with your favorite pattern, and bake at 450°F for 1 hour. The result? Crusty, artisan loaves with a soft, flavorful crumb and a hint of Riceberry’s natural sweetness.
Each bite offers a blend of tradition and innovation—proof that sourdough can be as adventurous as it is comforting.
