| T O P I C R E V I E W |
| Suzan |
Posted - May 18 2018 : 1:07:27 PM
LOVE this book! I have 6 beautiful starters on my counter for week one and tomorrow is bake day. I have been travelling Austrailia this year and came across an amazing wild oat sourdough from a bakery and it was divine. So two of my mothers are with different organic oats flour. They are bubbling away and quite thick, but perfect. Tomorrow is bake day and my thoughts are to add oat flour to the consistency of the others and hope for the best. BUT hoping someone on this forum may have played around with an Oat starter as well and has some suggestions or advise? Any thoughts and ideas would be so greatly appreciated |
| 6 L A T E S T R E P L I E S (Newest First) |
| Ashley |
Posted - May 22 2018 : 11:34:46 AM
I think I will get one going. I'll probably start it tomorrow! |
| Suzan |
Posted - May 21 2018 : 8:23:06 PM
That would be terrific if you tried it too. It really is sensational bread and mine was really good even though it was only a week old. My husband was looking for remnants tonight, hoping it wasn’t all gone. I used the Bobs Red Mill organic steel cut oats and Arrowhead Mills organic oat flour in the other. I wanted to see if there was a difference with grinding my own, or using flour. when I made the batter bread I added 1/4 cup water and 1/2 cup flour for one starter and 3/4 cup in the other one. Today I just found the Bobs Red Mill organic steel cut oats locally so I am going to start another one tomorrow as I really liked this one the best. So fun! Let me know if you are going to create one too. |
| Ashley |
Posted - May 21 2018 : 09:47:49 AM
I'm really interested in your use of oat flour. I've not worked with it as a single flour to make breads. It does seem that you can get lofty bread with oat flour as the flour is pretty fine. Fiddling with the flour-to-liquid ratios is the recipes is the best place to start. Did you keep track of how much water and flour you added to the bread? Was it comparable to the volumes for the white flour?
I may get some oat flour and mix up a mother just so I have a hands-on idea of the consistency of an oat-flour mother. |
| Suzan |
Posted - May 21 2018 : 09:27:43 AM
The bake day was fun and my new Mother’s were not ready for the batter bread but made wonderful muffins, pancakes and scones. The oat Mother was wonderful and made a good batter bread, she didn’t rise much but was full of bubbles and perfect for eating after week one. By day two it was even more perfect for eating. What a joy! My family ate it all up. I followed your advise Ashley and added some water like the white rice mother and it worked beautifully. It’s an interesting one though as of all the 6 I started I don’t see a lot of bubbles in the morning but it sure worked well. I have reading the other posts and wondering if it is going to be like the kamut Mothers? Any advise on the more dense, thicker Mother’s and how to manage I would be so happy for input as this one is already tasting and in texture like the oat sourdough I had in Austrailia. |
| Suzan |
Posted - May 19 2018 : 08:45:26 AM
Thank you Ashley for your response and I will add more water. Now I am off to bake! |
| Ashley |
Posted - May 19 2018 : 07:20:55 AM
Wow, 6 mothers! Oat flour sounds like it would make wonderful breads. I haven’t played with an oat-flour mother, but the white rice flour is also a thick mother, and that’s why in many of the recipes for white rice, water is added. With a little extra added water, you can add flour to the batter to freshen it and give the wild yeasts something to consume during proofing without creating a stiff, dry batter. |
