Oat sourdough starter working well. I started with a mix of strong white flour and oat flour and have switched to oat flour only and it’s doing great.
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The yeast and bacteria seem to thrive on the starch in oats, but I baked a weird but tasty batter bread with the discard and I got a very nice malty flavour.
6:19 AM - 22 Apr 2020
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