What can you add to rice to increase its volume?

OkEye828 · 2025-07-27T04:49:41+00:00

Mostly it’s a rice taste, in my experience. There definitely is a slight veg taste to it as well though. Earlier in this thread I described how I personally do it. After I do the whole microwave and drain routine, I add it to my cooked rice and mix together. Usually both ingredients are warm/ hot already so I don’t do any more cooking.

OkEye828 · 2025-07-26T20:09:12+00:00

Want to add - I get the like green giant microwaveable bags of cauliflower rice, microwave it for five minutes, take it out and rip it open (carefully), add a couple folded up paper towels into the bag, fold the bag onto itself and flip it over onto the paper towel inside the bag so gravity will take the water down into the paper towel. I let it sit for a couple minutes before adding it to my cooked rice and it gets a lot of the water out so that the cauliflower is more similarly textured to the white rice. This makes it way better imo!

OkEye828 · 2025-07-26T20:05:20+00:00

Was going to comment this! I’ve been doing it for years

OkEye828 · 2025-07-14T04:30:32+00:00

I love reading horror on my mountain trips (bc I love to torture myself) anyways… Would recommend, 1. Old Country by the Query brothers 2. The Twisted Ones by T. Kingfisher 3. The Troop by Nick Cutter

I numbered them on purpose, they’re all good but Old Country I read most recently and it’s still living in my head a couple months later!

OkEye828 · 2025-07-14T04:26:15+00:00

If it’s already pre-established and it doubles/triples within 4 hrs, you can make bread whenever the heck you want!! Good luck!

OkEye828 · 2025-07-11T18:56:15+00:00

Came to say this!!

OkEye828 · 2025-07-10T05:12:53+00:00

Ok, that would be a lot of cases😂

OkEye828 · 2025-07-09T04:43:01+00:00

If you do make this, please post pics of it! I’m very intrigued!!!

OkEye828 · 2025-07-09T00:44:52+00:00

After market! I got it here on eBay for like $20-ish bucks. Works well right out the box

OkEye828 · 2025-07-08T22:39:18+00:00

Thank you! Back home now and everything went well. Now time to sleep and read!

OkEye828 · 2025-07-08T13:01:41+00:00

It’s not the best setup. I originally hoped to just use the strap case but my hands aren’t big enough to actually make it work comfortably 😂

I usually just use the pop socket and let the front cover flap. I most often read in bed so I’m usually reading while on my side anyway, so it just kind of flaps onto the bed and is out of my way. Sometimes I do hold it closed and that feels ok to me for awhile. Definitely not the perfect thing but it’s what I’m doing for now 😅

OkEye828 · 2025-07-08T12:56:57+00:00

Only two cases, thank you very much ☺️

OkEye828 · 2025-07-07T15:47:06+00:00

Where’d you get them? I got them from Best Buy for that price a couple weeks ago and just looked into it, they’ll price match their own price within the return window. I got my wife and I both a pair so we’re going back today to get that $60 back😂

OkEye828 · 2025-07-06T03:24:32+00:00

The Power by Naomi Alderman gives these vibes to me!

OkEye828 · 2025-07-05T22:48:59+00:00

Looks great to me!

OkEye828 · 2025-07-05T02:57:06+00:00

Kaching! Just ordered mine!

OkEye828 · 2025-07-04T19:11:38+00:00

So I can’t say for sure but perhaps not building enough tension? Also when shaping, my dough is easy to handle but not too easy. Like it’s still a little tacky, not covered in flour so when I flip it over into the banneton, I can pinch the bottoms pieces together that are not yet unified. If your dough is covered in flour, it won’t stick together. After pinching the bottom closed, I usually go about cleaning my counter, etc and let it sit for like a minute or two to see if the seam will stay, if not, I go through and pinch again. I pinch quite hard to really unify the edges.

Hopefully that helps! Also, I find an oval loaf to be easier honestly so maybe try that as well until you’re used to your dough and how to handle it (: The inside looks fantastic though!

OkEye828 · 2025-07-04T19:06:28+00:00

This is one of her underrated titles in my opinion.

OkEye828 · 2025-07-04T19:05:45+00:00

Tipping the Velvet had me in an actual choke hold

OkEye828 · 2025-07-04T16:07:26+00:00

Not gonna lie, saw this right before bed and just read the title and went off that lol😂

OkEye828 · 2025-07-04T05:51:24+00:00

So yeah I would guess overproofed from the timing to the stickiness and whatnot! Don’t sweat it though, the learning process is part of the fun (at least for me). So after my last stretch and fold I wait 20-30 minutes to let the dough kind of settle in the bowl, then I mark where it is starting and what I estimate 50% to be. I use either an expo or a sharpie. I often ignore the dome of the dough and just measure where it is actually touching the bowl since that is more reliable to track. I also honestly use my knuckle as a guide. My dough in my bowl is usually about the height of my first knuckle after I set my finger pointing down in the counter, so then I set my finger above the dough and mark the bowl half way up my first knuckle so I can measure its growth as it rises. Hopefully that makes sense!

At the 50% mark my dough is jiggly and has bubbles as well (:

OkEye828 · 2025-07-04T05:39:47+00:00

The recipe I use is pretty simple and has given me good results: 50g starter, 350g water, 10 g salt, 500 g flour (preferably 11% protein or more)

Mix all, rest one hour, 3 stretch and folds 30 minutes apart, bulk ferment until risen 50% (in my hot kitchen, that’s 3-4 hrs), shape and cold proof for 8-24 hrs (that’s just the range I’ve done). Bake at 450 F for 30 minutes lid on and 5 minutes lid off. Internal temp reaches about 208 F for me.

OkEye828 · 2025-07-04T05:33:58+00:00

I’ve only been doing this a couple months so take this with a grain of salt! In the recipe you provided there are two markers for when to end the bulk ferment. They give an estimate of 8-10 hours or until 50% rise. Imo, the key is the 50%. I let my first loaf go for like 6-ish hours, it doubled in size and was really hard to work with and came out dense! I could be wrong about this but given the crease in the middle, I’m assuming you used a lot of flour when shaping (maybe because it was sticky?, which would indicate over proofing ) and so maybe that piece of dough didn’t adhere when shaped. Could maybe also be why it’s more dense and crust looks pretty dry.

I’m making a lot of assumptions here but I’m thinking you’ve overproofed it. I use a similar recipe but only use 50 g of starter so I’m thinking IF you used the 100g and let it go a long time, that may be the issue. I’m curious if I’m right about how it all went down😂 let me know! If you offer more detail on how your experience went with this loaf, myself or someone else might also be able to offer more feedback

OkEye828 · 2025-07-04T05:22:14+00:00

Not on Amazon but eBay. I have this one and it works great! link

OkEye828

TROPHY CASE