Comments on: Oat Porridge Sourdough

By: brent

brent — Sun, 10 Aug 2025 20:13:38 +0000

In reply to Maurizio Leo. Following up. I tried finding another thread for this question but ea unsuccessful. I just made your lemon and herb bread.... But COMPLETELY didn't see the end where I need to steam with lava rocks. The bread is literally proofing right now to bake tomorrow and I Only have Dutch ovens. Is there any alternative using the Dutch oven like the rest of your recipes

By: binance Register

binance Register — Sat, 09 Aug 2025 18:59:06 +0000

Can you be more specific about the content of your article? After reading it, I still have some doubts. Hope you can help me.

By: Goeste

Goeste — Sat, 09 Aug 2025 01:19:24 +0000

Your posts always make me stop and think about life differently

By: brent

brent — Thu, 17 Jul 2025 18:22:20 +0000

In reply to Maurizio Leo. So.... book version or this version lol. I will probably just stick to your 25 rye and SD. Everything else is fire. the discard recipes etc. I've gone through most of your book. The bread did come out at the end but the loaves were small, and I have a very strong starter

By: Maurizio Leo

Maurizio Leo — Thu, 17 Jul 2025 18:22:10 +0000

In reply to Ami. It's so hard to say because adjustments were made during cooking the oats. I am going to revamp this recipe to have things much clearer very soon!

By: Maurizio Leo

Maurizio Leo — Thu, 17 Jul 2025 18:19:38 +0000

In reply to brent. Hey Brent! Sorry, yes they're two different recipes. It sounds like you need to add more water to the book version, I'd start at 50g. Part of the challenge with this bread is it's hard to nail the hydration because oats vary SO much. Sorry for the trouble, but more water will help you there!

By: brent

brent — Sun, 06 Jul 2025 12:51:13 +0000

7/6/2025 Ok so I am confused. the book and the online recipe are totally different Mine just came out of the oven 2 minutes ago. I make bread a lot and I use recipes from the book and they always perform BUT this dough felt off. Super dense, heavy, not like any dough I have ever made I could barely stretch and fold it. I followed the book version to a T, EXACTLY and I think it is going to come out terribly. Cutting it open in about 30 min when it cools

By: binance

binance — Sat, 31 May 2025 10:29:54 +0000

Your point of view caught my eye and was very interesting. Thanks. I have a question for you.

By: binance

binance — Sat, 24 May 2025 22:22:30 +0000

Thank you for your sharing. I am worried that I lack creative ideas. It is your article that makes me full of hope. Thank you. But, I have a question, can you help me?

By: Ami

Ami — Fri, 16 May 2025 17:12:07 +0000

Hi. I made the oat porridge bread and the flavor was soo good. It was fairly flat because my flour couldn't take all the water and it was hard to shape. What hydration would you say it is after incorporating the cooked oats? Thank you!