oatmeal

1 cup	steel cut oats
3 cups	water
1 tsp	sauerkraut juice

Mix in a quart Mason jar, cover, set aside.

Last batch didn’t culture at all after two days. I suspect it was too cool in here to start up on its own, so I’m kickstarting with a little kraut juice this time.

2020-01-02

Still took until the second day for ferment to be noticeable. Left until third day then decided I didn’t want to cook it. This recipe makes a lot and the leftovers aren’t great. Instead used as leavening for a batch of 50% whole wheat bread. Dough was dense (75% hydration, but WW flour and steel cut oats), but it did rise. Just got it out of the oven a little while agot and it looks and smells pretty good. Taste test at dinner.

Results: Really good! Dense and heavy but not doughy. It was still springy and chewy. Froze really well, too.