Hi, I have a great starter and we make great oatmeal bread using a James Beard recipe (if anyone wants it, please shout.) Just curious--does anyone know of a sourdough oatmeal formula? Not sure if that's self contradictory or not, but was just curious. Thanks in advance!
In Tartine 3, Chad Robertson suggests fermenting oats or other grain flakes overnight with a bit of yogourt (or other ferments like kombucha or kefir), then either using it in bread dough or cooking it into porridge before using in the dough. I wonder how long it would keep going once you got it started fermenting like that?
I've never seen a sourdough oatmeal recipe, but oats are just like any other grain. You could keep an oat starter that you use to inoculate your oatmeal. Ferment it to whatever degree you like then cook it.
Cheers!
Trevor
I have used a spoonful of starter to partially ferment oats as they soak overnight before cooking (to eat as oatmeal), and that is a similar process to what Chad talks about. For the oat porridge bread I have been making, I have cooked the flaked oats, let them cool, then mixed in a spoonful of starter and let them ferment overnight (alongside my levain). It both boosts the flavor, and makes the oats much easier to incorporate, as they are a bit airy without all the heavy clumps that can form (and are not good in a loaf of bread).