So for anyone making sourdough or wanting to: oat flour is incredible, I think largely to do with the starch. If you have oats, you can make oat flour in a blender, but failing that you can easily crush rolled or quick oats with your hands.
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It’s important to have them broken at least so the yeast and bacteria can get at the starch within the oats.
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Best to use a lower hydration ratio, maybe 50 or 75% hydration.
4:59 AM - 18 Apr 2020
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