Oat porridge [sourdough] from The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More (page 229) by Maurizio Leo

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Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • LauraMB on July 18, 2025

    This bread is delicious. Having read comments on The Perfect Loaf website, I made sure to have adequate hydration. I did not wait to add the oats. I mixed them with the initial dough. Came out perfect. Didn't see the point of waiting. Plus, I have other oat breads that add them during the initial mix. I will be making this bread again. I also find it fits my schedule better to mix the levain the night before. So I tweaked the percentage of starter in the levain and the quantity of flour to achieve the same total levain amount.

  • jenburkholder on February 08, 2023

    Final flavor of this loaf was great - really sweet and hearty, good for sandwiches. However, it was TIGHT when assembling, and stayed that way. Despite what he says in the instructions, definitely needed more water. Crumb was ok, but needed more moisture. Will tweak.

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