I have a regular active sourdough (comprising 50% fermented white wheat flour and 50% water by weight) which is obviously not really malleable as a dough but rather liquid-ish, and I did not like the idea of adding more (non-fermented) flour to it make into a malleable dough. I am aiming to cook it in an oven to make a pizza crust. Would white rice flour be a good substitute for the non-fermented flour to add to the sourdough in order to make a malleable dough out of it? If so, what ratio might possibly achieve the best results?

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    Why not use wheat flour? Why do you want to use rice flour? What are you trying to achieve? – moscafj Jan 13 '19 at 23:58
  • @moscafj I'm using rice flour as I want to avoid non-fermented gluten and phytic acid. Sourdough is okay as it's fermented. – The Testosterone Fanatic Jan 14 '19 at 5:45
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    I just did a bit of cursory research on fermented v. non-fermented gluten. We can't debate the science of that here. However, why not create a pizza dough and allow it to ferment for 24 - 48 hours (that is quite common)? – moscafj Jan 14 '19 at 13:34

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