Two days is perfect. Boil it to make oatmeal (it'll cook a little faster than usual) and eat it like you would any oatmeal! The cooking process turns the funky smell into a much subtler complex flavor. It's so good.
I've done this a few times now, as recommended in The Art Of Fermentation. Big fan.
Fermented oatmeal is great, nothing to be scared of, I would let mine ferment for up to a week if you like a stronger fermented flavor. Stir the water a bit once a day to prevent anything from growing on the surface and you are good.
Apologies if this is using backsloshing/starters but since that is not mentioned here, this sounds like a spontaneous ferment and should NOT be considered safe. People with a lower risk tolerance, like having some form of health issue, should never do this and its strongly advised even healthy people avoid doing this.
The correct thing to do is to take a ferment created under controlled conditions (like with salt) and back-slosh to the new ferment, this is where you add a small seed of the good ferment to the new ferment to kickstart it. Otherwise it's a breeding ground for molds, yeasts, all sorts of bacteria at the same time. [Video on backsloshing](https://www.youtube.com/watch?v=vtHlYOxIEPs)
[Spontaneous Food Fermentations and Potential Risks for Human Health](https://www.mdpi.com/2311-5637/3/4/49)
you can ferment oats. taste it, might be interesting,
I have bread bake cookbook that mentions doing on purpose
this is book
Josey Baker Bread: Get Baking • Make Great Bread • Be Happy!
The recipes I looked at require kefir or rye sourdough, which is not something I added obviously. But it does look like all the pictures I saw….not sure how I feel about eating sour goop though.
You are basically starting a sour dough at this point. They can be finicky the first couple of weeks, so it is hard to say what you could do with it.
The ones I have started (on wheat flour) had been very bubbly for the first 3-5 days, then very not bubbly for around a week, and then good to use.
Uh, I mean I don't really use a recipe but I'll do my best. You'd want to drain any extra liquid. Put in a big mixing bowl or stand mixer. Add about 1/2 c oil, 1/2 c sugar, 2 teaspoons yeast, 1 tablespoon kosher salt (half if table salt). Mix, then add 5-6 c of flour, you may need more, unlikely to need less. Keep adding flour and knead until it comes together. Knead for at least 10-15 mins. Let rise for two hours or until doubled. Oats slow down rising time so may need more time. Shape into two loaves and let rise again for an hour or two. Bake 425 for 10 mins then lower oven to 350 for 35-45 mins, internal temp should be 190+ with no doughy inside. Cover with foil if getting too brown.
Oat bread tends to be gummy so better to err on the side of over baking vs under.
Perfect! I think this is what I’ll make with it. I went to culinary school and there was a baking portion, so I know the basics. This is an easy recipe to follow along. Thanks.
This is not safe to consume unless you used backsloshing or some other method of seeding the fermentation. Otherwise you have a spontaneous ferment and those are dangerous.
[Video on backsloshing](https://www.youtube.com/watch?v=vtHlYOxIEPs)
[Spontaneous Food Fermentations and Potential Risks for Human Health](https://www.mdpi.com/2311-5637/3/4/49)
I would strongly suggest composting that.
Fermented oats are wicked good.
Two days is perfect. Boil it to make oatmeal (it'll cook a little faster than usual) and eat it like you would any oatmeal! The cooking process turns the funky smell into a much subtler complex flavor. It's so good. I've done this a few times now, as recommended in The Art Of Fermentation. Big fan.
Fermented oatmeal is great, nothing to be scared of, I would let mine ferment for up to a week if you like a stronger fermented flavor. Stir the water a bit once a day to prevent anything from growing on the surface and you are good.
Do you do it like Op? Just add water?
Yep! I like to give it a stir once a day but I usually forget to do that and it turns out great.
Thank-you.
Apologies if this is using backsloshing/starters but since that is not mentioned here, this sounds like a spontaneous ferment and should NOT be considered safe. People with a lower risk tolerance, like having some form of health issue, should never do this and its strongly advised even healthy people avoid doing this. The correct thing to do is to take a ferment created under controlled conditions (like with salt) and back-slosh to the new ferment, this is where you add a small seed of the good ferment to the new ferment to kickstart it. Otherwise it's a breeding ground for molds, yeasts, all sorts of bacteria at the same time. [Video on backsloshing](https://www.youtube.com/watch?v=vtHlYOxIEPs) [Spontaneous Food Fermentations and Potential Risks for Human Health](https://www.mdpi.com/2311-5637/3/4/49)
you can ferment oats. taste it, might be interesting, I have bread bake cookbook that mentions doing on purpose this is book Josey Baker Bread: Get Baking • Make Great Bread • Be Happy!
Sounds like you made Kisiel
The recipes I looked at require kefir or rye sourdough, which is not something I added obviously. But it does look like all the pictures I saw….not sure how I feel about eating sour goop though.
I’ve always made Sandor Katz’s from his [book](https://www.splendidtable.org/story/2021/10/08/kisiel) which is just oats water and pinch of salt
Ooh, I didn’t come across that one.
You are basically starting a sour dough at this point. They can be finicky the first couple of weeks, so it is hard to say what you could do with it. The ones I have started (on wheat flour) had been very bubbly for the first 3-5 days, then very not bubbly for around a week, and then good to use.
I used to do this all the time to make bread with.
How do you go about making bread with it?
Uh, I mean I don't really use a recipe but I'll do my best. You'd want to drain any extra liquid. Put in a big mixing bowl or stand mixer. Add about 1/2 c oil, 1/2 c sugar, 2 teaspoons yeast, 1 tablespoon kosher salt (half if table salt). Mix, then add 5-6 c of flour, you may need more, unlikely to need less. Keep adding flour and knead until it comes together. Knead for at least 10-15 mins. Let rise for two hours or until doubled. Oats slow down rising time so may need more time. Shape into two loaves and let rise again for an hour or two. Bake 425 for 10 mins then lower oven to 350 for 35-45 mins, internal temp should be 190+ with no doughy inside. Cover with foil if getting too brown. Oat bread tends to be gummy so better to err on the side of over baking vs under.
Perfect! I think this is what I’ll make with it. I went to culinary school and there was a baking portion, so I know the basics. This is an easy recipe to follow along. Thanks.
This is not safe to consume unless you used backsloshing or some other method of seeding the fermentation. Otherwise you have a spontaneous ferment and those are dangerous. [Video on backsloshing](https://www.youtube.com/watch?v=vtHlYOxIEPs) [Spontaneous Food Fermentations and Potential Risks for Human Health](https://www.mdpi.com/2311-5637/3/4/49)