Something warm and refreshing for the cooler April mornings.
SERVES 2 SMALL PORTIONS OR 1 BIG
NUT FREE – GLUTEN FREE option
I came across fermented porridge while reading “The Art of Fermentation” by Sandor Ellis Kats, and I found myself so surprised, amazed, and curious that I had to try immediately.
So, I went straight to the kitchen and mixed together oats, a tsp of my mom’s rye sourdough starter, and a splash of fresh milk I had made that same morning with hemp seeds, almonds, and cashews.
It felt as if I was mixing up a potion, and while I should have used water, given that it was my first time experimenting with fermented porridge, having the fresh milk was too exciting.
I must admit, initially I was quite afraid my experimental potion would ferment into something too weird of a taste to be eaten, but let me tell you I was wrong.
There are a few things I particularly like about this recipe and about the idea of fermenting your porridge.
First, of course, there are the magic gut benefits you get from fermenting your cereals. Soaking grains before cooking them, or soaking oats the night before making porridge, serves to soften the starches and release certain enzymes that are more difficult to digest, meaning that our body has less work to do. Meanwhile, adding something to actively initiate fermentation means starting a process of transformation of those grains, giving nourishing life and extra microorganisms that will then benefit our gut.
Another aspect that I find quite interesting about fermentation processes is that in truth it connects us with old traditions, with a deeper understanding of food and its role in our lives. Fermentation was discovered a long time ago, and our ancestors all around the world have used it throughout history.
Lastly, let’s not forget the concept of zero waste, a lens through which to look at food differently, with a wider eye, with creativity and innovation, where all that appears as scrap, can come back with a new life.
So many of us have embraced sourdough bread making, and I am sure we all have ended up with extra levain of what we didn’t know what to do.
There are many ways of reintegrating that into your preparations, the most common ones being crackers, pancakes, crepes, and now porridge too.
This one is a sweet version for a sweet breakfast, but I cannot wait to experiment with savory versions as well. Maybe, something inspired by congee ( which is rice savory Japanese porridge… we will see).
It is now mid-April, here in Italy you can find the first strawberries at the organic market, and the air is permeated by the most delicious fragrance of citrus blooms. In our garden, all the orange and mandarin trees are blooming and the smell of the blossoms is incredibly intense.
You definitely don’t wanna collect all the flowers from the plants, as those will become the fruits you’ll collect next winter, but if you happen to walk past an orange tree, or a bergamot tree, or a mandarin one, I would invite you to pick a flower and taste a petal. You’ll be surprised by the intensity, the perfume, and the freshness of it.
A last yet very important regard, do not get scared while reading the ingredient’s list, use spices from your cabinet at home, and any fruit you can find at your local farmers market.
INGREDIENTS:
70g small oats ( certified gluten free if necessary)
190 g milk of choice ( I used homemade almond, hemp and cashew milk ), can also use water, or any other plant milk of your choice
15g rye sourdough starter ( any other sourdough you have or tbsp of kombucha or crauts for gluten free option
8-10 strawberries
1 banana
Tonka bean ( or vanilla)
1 tsp orange blossom water (optional)
2 tbsp maple syrup
1 pinch of salt
METHOD:
1st day:
In a big jar combine the oats, the milk, and the rye sourdough starter. Mix with a spoon and place the jar loosely covered with a lid somewhere warm in your kitchen.
2nd day:
Your porridge should have risen a little, have bubbles, smell fresh, and slightly sour.
Place the mixture in a pot with 1\2 cup of water and a pinch of salt.
Cook on low heat for about 5 minutes stirring util it becomes creamy. You can add less or more water depending on how lose you like your porridge to be.
Turn off the heat, add maple syrup and orange blossom water, stir well one more time, and divide the porridge into two bowls.
Wash and cut the strawberries and the banana and place them on top of the porridge. Finally, grate the tonka bean on top and serve.
If you don’t have tonka you could use a little vanilla on top or add it directly to the pot while you are cooking the oats.