I've got rice

1

i didn't put all the water in, i ate as much as i could, but the rest was just so dense, it was basically rice

2

and then 100 g of water, and the wine ferments much slower than the yeast

3

plus 30 g sugar. it's better if it works

4

then 300 g flour, just plain flour

5

Just press a bread program, press the stop button before it's baked, and then continue to ferment for two hours and bake for 40 minutes

1. First, let's talk about the principle—why does bread have holes? It's because there is carbon dioxide inside! All microorganisms release carbon dioxide during aerobic respiration, not just yeast! Sugar and carbohydrates (flour) are their food, so of course rice wine can ferment! 2. Why stop—Rice wine is too mild and ferments very slowly. Besides, after all, it is not yeast; it is not good to always be doing things that overstep one's role, so the fermentation effect is truly not as good as yeast. Don't just sprinkle rice wine starter when you run out of yeast in the future; don't hit me if the bread doesn't turn out well... 3. Another point: rice wine starter produces water while breathing, so—you will find it getting thinner and thinner, but it doesn't matter. You don't need to add flour. After all, steamed sponge cake can be steamed even if it's in a batter-like state, right~ 4. I personally am too cold and don't want to move; if you don't want to bake it, you can just scoop it out after fermentation and steam it in a pot~