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- cross-posted to:
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cross-posted from: https://sh.itjust.works/post/52901772
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Wheat doesn’t need to be grown in a marsh.
Beer. It was always beer.
The stupid level of processing is…boiling it? Same as rice, people only discover processing it a bit later.
If you think about it then boiling is not that easy.
There is almost no way to boil something until you discover pottery and ceramic, and this is quite advanced tech for many early civilizations.
The Haida on the west coast of Canada put red hot rocks in their canoes to render fish. You underestimate humans ingenuity.
Humans are very clever. Sometimes I feel very clever because I have learned so many cool facts and skills with the internet, and then I think about all the knowledge I hold that people of the past managed to figure out from scratch, and it blows my mind
Dehulling rice is way harder than processing wheat…
Also eating boiled wheat grains was a thing long before bread was figured out.
You can make bread with rice flour too if that’s your thing.
“Bread” with rice flour, maybe.
My mom has celiac disease and while the options for gluten free bread have gotten a lot better since the 80s she still sneaks a slice of real sourdough because it’s not the same.
Do you know if she’s tried Fat Head dough/bread? I’m pretty sure it’s gluten free, it was my go-to on keto. Made with mozzarella cheese. It’s really, really good.
You can all tropical cultures have some form of rice bread. Indians have rice bhakhari, South East Asia has rice paper, rice mixed with wheat in banh mi, Liberia and Sierra Leone have ginger rice bread. Its a fundamentally different bread and requires different complimentary food. If you use it as replacement for wheat bread it will not taste the same. Its like you made wheat pilav and then complained its not the same. Of course it’s not the same that’s the point.
It depends on how we’re defining bread, and none of your examples are a leavened loaf. They’re just impossible to make without gluten which rice doesn’t have. (Hence why they add wheat to make banh mi.)
However, bulgur pilaf is a lot more like a rice pilaf than those breads are like wheat bread.
You can make sourdough from rice that is really really close to the real thing. The basic recipe is this:
- if you want sourdough you need to make a starter, you can use any normal recipe and replace the flour with rice flour or soaked rice that was then blended.
- soak 500g of glutenous rice for 4-12 hours (the longer the better)
- add soaked rice to a high power blender with whatever you want for flavor and texture(ie salt, spices, oil)
- blend while adding water until the blender is able to blend all of the rice properly (will be smooth and probably like a batter, not a dough) do it slowly as to not over do it and get a watery mixture.
- make sure the temperature is ideal for yeast (blend more to heat it up, let it rest to cool down)
- add yeast/starter and blend shortly just to mix it.
- pour the mixture in a loaf pan (about half way to the top) ideally a silicone one as it bonds strongly to everything, if you are not using silicone I would suggest parchment paper
- sprinkle water on top of the batter and let it rise, if done in a cooler temperature(longer time) be sure to sprinkle water every now and again.
- when the batter is close but not yet at the top of the pan, move on to baking.
- sprinkle water on top of the batter again and bake at 170-180c with a pan of boiling water to keep the oven air moist.
- it should be done when it has browned and the inner part has reached at least 98c
- get it out of the pan while it is still hot (easier) and let it cool before slicing.
Some people that have tried it when I made it didn’t even realize that it is not wheat.
Interesting. Over-processing the rice starch holds the yeast farts and water vapor like the gluten structure in normal bread.
If I ever have the awareness to keep a sourdough starter alive I’ll try it.
You can also make it as a regular loaf using yeast and not a starter
Dry active yeast? Because I keep that in stock. What are the ratios?
Rice needs very wet and fairly warm conditions to grow whereas wheat is a cool weather crop and doesn’t need as much water
Meanwhile the Inca: 🥔
Taters? Boil’em, mash’em, stick’em in a stew?
Also freeze drying them first. Ancient taters were poisonous, since they are nightshade. And freeze drying them would reduce the toxins.
You mean “leave a pile of taters out in the open over night”?
Yeah but if you live high up the Andes it’s basically freeze drying, because of the freezing nights and the high altitude sun during the day.
Exactly what I’m saying! “freeze drying” sounds like a way more involved process than something that just happens on its own if you do nothing.
True but someone had to figure out the process even if it was by accident. Like the first people who tried the first potato species probably didn’t eat them again because they got sick. Until someone ate a potato (against the knowledge of the time) that was left out of the ground over night.
Which proves Middle Earth was in South America.
Wait until you learn about the ridiculous hoops you need to jump through to make cocoa or coffee beans into something palatable, especially compared to
hot leaf juicetea.Ayyyyy teaaa gang rise up.
Present and accounted for!
Cacao isn’t too bad. Eat the fruit, spit out the seeds into a pile, ferment a few days, roast, peal, grind and you got it. There are some details to the ferment but it’s not more complicated than any other ferment d food.
As I understand it, the hard parts are removing the bitterness and getting the texture to be anything other than unpleasantly gritty. The traditional Meso-american cocoa was a spicy bitter drink; what we think of as “chocolate” today wasn’t invented until fairly recently and requires a fairly involved process.
I mean I grow it and have taken it to the nib stage and it came out quite tasty. Really not too bad in terms of process. It’s a few day/ week of fermentation followed by drying and roasting. I process it a few times a year, when I’ve got enough to actually process (I only have a handful of cacao trees).
Compared to most of what I grow, which is Vanilla, cacao is a walk in the park. Vanilla requires manual pollination, care monitoring of conditions, and a fermentation and curing process that has many steps, some daily , for months.
Not to mention coffee beans that have been shat:
Yeah let me just replace these rolling wheat hills with a rice farm. It’d totally work because wheat and rice have the same growing conditions. Dumbass
Fucken owned 'em
“be wheat” yeah like anyone here has ever been wheat
buncha posers
Wheat is just fancy grass. People learned how to process wheat before they learned how to wipe their asses with a communal sponge on a stick.
Wheat calories are what unlocked the big brain thinking that first said, “Guys, let’s put just ONE sponge on a stick. And share it!”
Rice is just fancy grass, too. So are oats, barley, and rye. All fancy grass
Corn is the fanciest grass
My bamboo fields disagree.
Bamboo is just world dominating grass tbh
Exactly. Not crazy that ancient humans would see them and smash the seeds up and eat.
Plus rice also needs to be polished, which is a not insignificant amount of processing.
They polish rice!?
Mmm, shiny rice.
Brown rice isn’t polished, though, right?
wheat has almost twice as much protein. A wheat-fed peasant, you’re probably going to be stronger and healthier than a riice-fed peasant.
A person probably made some fermented wheat beverage on accident and thought its worth repeating.
I once made prison wine by accident by leaving a bottle of Coke under my bed for a couple weeks.
I didn’t drink it but it smelled really strong.
Because if you let it sprout a bit, then roast it, then boil it, then let it sit…
Well you get beer.
