The simple step of adding sourdough starter discard to oats for an overnight fermentation gives this traditional porridge a tangy edge, whilst helping to deliver a dish that is incomparably creamy and delicious.
I guess you could say, these oats have received a ‘promoation’ (we’re sorry).
Lets get into it!
Ingredients (Serves 2)
100g Steel Cut Rolled Oats
2tbsp/50g Sourdough Starter (active or discard)
100g milk (whole or semi-skimmed)
Mix your oats, water and sourdough starter (or discard) in a large bowl.
Cover with a tea towel or muslin cloth.
Leave for approximately 12-16 hours.
In a small saucepan, heat your sourdough oats stirring constantly. Once they start to boil, turn down to low and simmer for 2-3 minutes, still stirring constantly, they will start to get thick.
Add your milk and a pinch of salt, stir well to combine and simmer for a further 2-3 minutes.
After 2 minutes, turn the heat off, cover with a lid and let sit for a final 2-3 minutes.
All done! Easy stuff right? They work really well both savoury and sweet, or a combination of both.
Thanks for stopping by!
As always, feel free to comment with any questions and to share your creations with us on Instagram using the hashtag #mymelrose.