Adding cooked grains – porridge – to sourdough has a long history in Eastern Europe, and doing so creates a moist, hearty and very tasty loaf. You can add up to 30% of the flour weight of cooked rolled oatmeal, cracked or whole grains to sourdough after the gluten has been fully developed, being careful to ensure that the porridge neither adds nor removes moisture from the base dough.
Additional Reading
- Oat Porridge Sourdough – The Perfect Loaf
- What is Porridge Bread and How to Bake it – Porridge Blog
- Pompanoosuc Porridge Bread – King Arthur Flour