Oat Porridge Sourdough

From Tartine Book No. 3: Modern Ancient Classic Whole

Cookbook

Author(s): Chad Robertson

Page 178

Course: Breads

Reviews

1 reviews, average rating 5.0 / 5

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jenncc

9 years ago

★ ★ ★ ★ ★ 5/5

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This is a lovely loaf of bread - moist with a tender crumb and a wonderful flavor. I followed the recipe closely, however there are many great tips on theperfectloaf.com. It is very important to incorporate the porridge fully, breaking it up as you turn and fold. I also followed this recipe replacing the porridge with about a cup or so of oven dried tomatoes which came out great.

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