Fermented oat porridge recipe

Categories: How To
Published on: November 6, 2017

Mother Earth News / Sandor Ellix Katz / August 2016

Fermentation can add new dimensions to grain porridges. A 12- to 24-hour soak will increase digestibility and creaminess without altering flavor.

Sally Fallon, author of the pro-fermentation cookbook Nourishing Traditions, is emphatic about soaking grains to make them digestible. “The well-meaning advice of many nutritionists, to consume whole grains as our ancestors did and not refined flours and polished rice, is misleading and often harmful in its consequences; for while our ancestors ate whole grains, they did not consume them as presented in our modern cookbooks in the form of quick-rise breads, granolas, and other hastily prepared casseroles and concoctions. Our ancestors, and virtually all preindustrialized peoples, soaked or fermented their grains before making them into porridge, breads, cakes, and casseroles.”

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