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Beer. It was always beer.
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.
Rice needs very wet and fairly warm conditions to grow whereas wheat is a cool weather crop and doesn’t need as much water
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 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.
Plus rice also needs to be polished, which is a not insignificant amount of processing.
They polish rice!?
Mmm, shiny rice.
Wheat is not that difficult to process.
The communal sponge was a feature, not a bug 😂
