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	Comments on: Freshly rolled oats are such a beautiful food. Oats are good whatever, right, but freshly rolled, they become a heaven-sent food. Perhaps it&#8217;s something to do with the fact that they are high in fat and the freshness preserves that? Or perhaps it&#8217;s something more tangential, like the love that goes into them when you grind yourself?
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These oats are destined for sourdough porridge. There&#8217;s a video linked in my profile if you want to see how it&#8217;s done. 
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Before I pop them in the porridge mix to ferment, I&#8217;ll put them in a sieve and agitate them over a large bowl. The &#8216;crumbs&#8217; that fall into the bowl I&#8217;ll also be fermenting. These will become &#8216;Sowans&#8217;, the traditional Scottish oat ferment. 
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My head&#8217;s full of Sowans at the moment. I&#8217;ve just spent two consecutive Sunday afternoons filming a Sowans course for @thefermentationschool. In it, there will be full instructions on how to make this ferment whatever equipment you have in your kitchen. I am excited about releasing it next month!	</title>
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