Home | Profile | Register | Active Topics | Members | Search | FAQ
Username:
Password:
Save Password
Forgot your Password?

 All Forums
 Beginner Breads
 2. Creating a Wild-Yeast Starter (Mother)
 Oat flour starter
 New Topic  Reply to Topic
 Printer Friendly
Author Topic  

Suzan
22 Posts
Suzan
British Columbia
Canada

Posted - May 18 2018 :  1:07:27 PM  Show Profile  Reply with Quote
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

Ashley
287 Posts
Ashley
MOSCOW Idaho
USA

Posted - May 19 2018 :  07:20:55 AM  Show Profile  Reply with Quote
Wow, 6 mothers! Oat flour sounds like it would make wonderful breads. I havenít played with an oat-flour mother, but the white rice flour is also a thick mother, and thatís 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.

Ashley Ogle
Go to Top of Page

Suzan
22 Posts
Suzan
British Columbia
Canada

Posted - May 19 2018 :  08:45:26 AM  Show Profile  Reply with Quote
Thank you Ashley for your response and I will add more water. Now I am off to bake!
Go to Top of Page

Suzan
22 Posts
Suzan
British Columbia
Canada

Posted - May 21 2018 :  09:27:43 AM  Show Profile  Reply with Quote
The bake day was fun and my new Motherís 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 didnít 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. Itís an interesting one though as of all the 6 I started I donít 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 Motherís 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.
Go to Top of Page

Ashley
287 Posts
Ashley
MOSCOW Idaho
USA

Posted - May 21 2018 :  09:47:49 AM  Show Profile  Reply with Quote
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.

Ashley Ogle
Go to Top of Page

Suzan
22 Posts
Suzan
British Columbia
Canada

Posted - May 21 2018 :  8:23:06 PM  Show Profile  Reply with Quote
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 wasnít 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.
Go to Top of Page

Ashley
287 Posts
Ashley
MOSCOW Idaho
USA

Posted - May 22 2018 :  11:34:46 AM  Show Profile  Reply with Quote
I think I will get one going. I'll probably start it tomorrow!

Ashley Ogle
Go to Top of Page
  Topic  
 New Topic  Reply to Topic
 Printer Friendly
Jump To: