My SourOat bread really isn’t a new recipe, just a different version of oatgurt.
Basically, all I did was follow the same method for making oatgurt, but I blended my soaked oat groats in really small batches, adding hardly any water. I then spread a thin layer of the oats on a parchment lined cookie sheet, allowing them to ferment in a warm area for 48 hours.
Two days later, my SourOat bread was ready.
I’m kind of surprised out how well this little experiment went. The bread is still pretty doughy underneath the crust, and next time, I would use a greased cookie sheet rather than the parchment paper as things did get a bit sticky. However, it’s really quite delicious, and I know I’ll be making more soon. CD and I both love it. Yummy bread PLUS beneficial bacteria? Great combo if you ask me!
Speaking of good bacteria, look what arrived on my doorstep this morning:
Off to have lunch with Justine. Bye.