arch is annoying to maintain and whil it is mostly stable, you do get some breaking updates here and there. It's not a bad choice, it just doesn't makeuch sense for a headless server.
Ubuntu server, just why? Works fine but why?
a not headless fedora, worked fine but still annoyed me sometimes
proxmox (debian based) works great, annoyed me to manage vm resources.
headless debian. Just works, I rarely if ever encounter OS issues. The only downside is that not everything can be found in the debian repos, but there is almost always an option to add a repo for whatever you want.
My setup is mostly dockers so keep that in mind.
But really, if something works for you go with it. If you are looking to change, I would recommend debian.
Just because it is not as solid as a dough I would say a bit more than the normal amount. the usual ratio is 1-2% by weight of flour. I would suggest 3% so for 500g of rice you would put 15g of dry yeast.
Don't forget to add a bit of sugar otherwise it will rise very very slowly. I would add around 5% sugar by dry rice weight, but if you want less you could get away with it but it will take longer to rise.
P.s
Adding more yeast and/or more sugar will usually produce even nicer results, the only issue is that the more yeast you add the more yeast flavor you get, but personally I associate it with good bread so I love adding lots of yeast and I go for like 5%.
You can make sourdough from rice that is really really close to the real thing. The basic recipe is this:
if you want sourdough you need to make a starter, you can use any normal recipe and replace the flour with rice flour or soaked rice that was then blended.
soak 500g of glutenous rice for 4-12 hours (the longer the better)
add soaked rice to a high power blender with whatever you want for flavor and texture(ie salt, spices, oil)
blend while adding water until the blender is able to blend all of the rice properly (will be smooth and probably like a batter, not a dough) do it slowly as to not over do it and get a watery mixture.
make sure the temperature is ideal for yeast (blend more to heat it up, let it rest to cool down)
add yeast/starter and blend shortly just to mix it.
pour the mixture in a loaf pan (about half way to the top) ideally a silicone one as it bonds strongly to everything, if you are not using silicone I would suggest parchment paper
sprinkle water on top of the batter and let it rise, if done in a cooler temperature(longer time) be sure to sprinkle water every now and again.
when the batter is close but not yet at the top of the pan, move on to baking.
sprinkle water on top of the batter again and bake at 170-180c with a pan of boiling water to keep the oven air moist.
it should be done when it has browned and the inner part has reached at least 98c
get it out of the pan while it is still hot (easier) and let it cool before slicing.
Some people that have tried it when I made it didn't even realize that it is not wheat.
It is important to remember that there are scanners running over all IP addresses on the internet and checking for all the new vulnerabilities. So if you are not updating your services and one of your services has a vulnerability that already has an open source module to scan for it, then you are going to get scanned and you are going to get exploited. So it's not just about having basic protection, it's also about being really up to date, which not everyone is doing properly.
But it's okay as each eyebrow is big enough to count as two!