*Ingredients*
Brown rice 1
Honey 1
Lukewarm water 5
*Recipe*
1. Sprout brown rice in water.
2. Grind the sprouted rice. Mix the rice, honey, and water in a jar.
3. Leave it at room temperature to form the bacteria. Shake the jar and take the lid off twice a day.
4. It’s ready to use when it fizzes up like tonic and smells like sake.
*Memo*
Treat it like a living thing.
If it smells like vinegar, give it up and start over.
5.06.2009
Sprouted Brown Rice Liquid
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1 comment:
Mo,
Very interesting ideas. Particularly, I am interested in the sprouted brown rice liquid that you use as yeast to leaven the dough.
How long did it take you to sprout the rice and then to reach full fermentation of the brown rice liquid?
Are you in the food business?
Thank you for sharing,
Spiro
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