Hope this won't get me banned.
People often recommend to use rice flour as the coating for a banetton - the rice flour is supposed to have a different texture, acting as "ball bearings"
I know this is THE most naive question ever asked, but.... is it a special kind of rice flour? The bags I see at my grocery store say "fine ground" and of course, I cannot touch it through the plastic, but they don't seem any coarser than regular all purpose flour. Should I look for another product, or is this it?
also, I found brown rice flour - would that work too?
That was all I needed to know, now I can buy the stuff without worries, I intend to try it on my next sourdough boule
gotta keep the yeasts multiplying!
I agree entirely (especially about the Q's and A's! Heheheh!)
However, on my last rice-flour shopping excursion, I found "Namisato" brand rice flour which is useable for baking bread *without* the addition of any wheat flour!
It has 'gluten' added and, I suppose, that's probably derived from wheat (although the package doesn't clearly say so.)
The 100% rice flour (commonly recommended for a Brotform) feels 'gritty', the same as cornstarch and you can actually sense that, even through the packaging.
Best, Elagins and SallyBR,
copyu
here in england I can only see "ground rice". is that the same?
I get my rice flour from our local 'bulk barn' and it works perfectly in my banneton. I thought, by just looking at it, that it was identical in texture to my Robin Hood flour. I just gave in the pinch and rub test and copyu is correct - the rice flour is slightly courser.
I had thought it wasn't the 'ball bearing' affect as much as the rice flour doesn't absorb into the rising loaf and make it sticky...