I'd like regular ancestral cooking emails!
This loaf was an experiment. I wanted to use the oat ‘swats’ (i.e. the bit left at the bottom) from my traditional Scottish drinking fermentation, Sowans in bread.
I include a portion of roux-like pre-cooked flour and water in all of my spelt sourdoughs. It helps the loaves stay soft. Here I chose to take the waste oat paste from the bottom of my Sowans fermenting jar, and cook it up, before mixing it into the dough.
Turned out nice, don’t you think? I wish I could give you a taste. There’s a video of me cutting the loaf in my story today, along with a pic of what the ‘swats’ are (trying to describe it above was not easy!)
Thank you @rootkitchens for opening the door to Sowans for me. I have loads of ideas for how I can use it.