Discover the versatility of oat milk in sourdough baking. Explore recipes, tips, and techniques to enhance your bread with this creamy, plant-based alternative.
If you’ve ever visited Yorkshire, you might have come across the delightful Fat Rascal—a plump, fruity, scone-like treat. I have taken the liberty to add sourdough discard and replace some of the flour wuth Spelt.
Best Sourdough Fat Rascals – A Twist On A Yorkshire Favourite Read More »
Since I started to make my own oatmilk I have wanted to find a way to use the pulp left over from the process. It took me a while, but I am finally able to share the best way to integrate it into the bread.
Upcycled Baking: Sourdough Bread Made with Oatmilk Pulp Read More »
