In reference to Chad Robertson's Oat Porridge Loaf in Tartine Book 3.
I am wondering about substituting steel cuts oats for rolled oats (or a combination of the two) with an overnight fermentation (soaking in water inoculated with starter).
Would anyone have any insight as to whether there is any risk to using steel cut oats in place of rolled oats for Oat Porridge loaves?
I've used both types in my porridge breads with no difference.
Thanks for that. I was going to try but wanted to be sure there were no adjustments needed to accommodate the steel cut.