Can one use a mix of white rice flour with regular white flour sourdough to make a pizza crust? If so then what ratio might be the best?
I have a regular active sourdough (comprising 50% fermented white wheat flour and 50% water by weight) which is obviously not really malleable as a dough but rather liquid-ish, and I did not like the idea of adding more (non-fermented) flour to it make into a malleable dough. I am aiming to cook it in an oven to make a pizza crust. Would white rice flour be a good substitute for the non-fermented flour to add to the sourdough in order to make a malleable dough out of it? If so, what ratio might possibly achieve the best results?
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How much rice flour replaces all-purpose flour?
Also, because rice flour absorbs more moisture, according to www.foodsubs.com, more liquid may need to be added to the recipe. If you don't add more liquid, the site recommends substituting only 7/8 cup (14 tablespoons) of rice flour for each cup of all-purpose flour.Can I use rice flour instead of all-purpose flour?
It can be partly swapped for all-purpose flour in some recipes but can't be used as a 1:1 substitute. Naturally gluten-free white or brown rice flour can be used in smaller amounts in cooking, instead of all-purpose flour, such as a thickener in sauces or stews.Whats the best flour for sourdough?
Any flour containing starch is suitable for a sourdough starter, since it is the sugar that the microbes feed on. Glutenous flours, such as spelt, einkorn, rye, and wheat, tend to work best.Best SOURDOUGH PIZZA Tutorial for Homebakers
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