Using leftover rice in sourdough starter

[reyecat]

So I read about this in the Wild Fermentation copy I borrowed from the library. My question is....

Do I just dump the whole works in? I have about 2 cups leftover. Or do I just do a couple of Tbsp a day?

[Wannabe Thoreau]

If the starter is going to sit for a few days add a tablespoon or two at a time. You want to keep it at a pancake batter consistency. If you are actually making the bread you can just substitute some of the rice for the flour.

This is probably deeper than you wanted to get, but bread works best with a ratio of 3 parts liquid to 7 parts grains by weight. That includes the flour and water in the starter. Don't stress out about it, and you don't have to be exact, but knowing this saves you a whole lot of hassle when mixing. It helps to use a kitchen scale.