Comments on: Every time I make Sowans, the Scottish oat ferment, I have both a drink and an oat ‘porridge’ ready to use. There’s quite some competition for how it’s used! . Sometimes, we cook up the porridge and eat it for breakfast with crunchy decorations! Other times, I reserve it for this: Spelt and Fermented Oat Porridge bread. . The crust is crackly, nutty spelt and the crumb is soft from the addition of the porridge. It also helps the bread last longer. . There’s a slice shot in my stories. Wish I could feed you some!

Comments on: Every time I make Sowans, the Scottish oat ferment, I have both a drink and an oat ‘porridge’ ready to use. There’s quite some competition for how it’s used! . Sometimes, we cook up the porridge and eat it for breakfast with crunchy decorations! Other times, I reserve it for this: Spelt and Fermented Oat Porridge bread. . The crust is crackly, nutty spelt and the crumb is soft from the addition of the porridge. It also helps the bread last longer. . There’s a slice shot in my stories. Wish I could feed you some! https://ancestralkitchen.com/2021/03/18/https-www-instagram-com-p-cmkfgkqgxe4/ Thu, 18 Mar 2021 14:57:12 +0000 hourly 1 https://wordpress.org/?v=6.5.2