Sourdough Porridge

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

• 300g Water

• 2tbsp/50g Sourdough Starter (active or discard)

• 100g milk (whole or semi-skimmed)

Method

Step 1)

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.

Step 2)

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.

Happy baking,

Jack x