It took a while for my sourdough starter to actually be a full-grown starter and then it took me even longer to actually feel comfortable enough to try it out on my oatmeal. I'm not sure what I was afraid of, but I was generally hesitant.
The ProcessI typically cook up a 5-serving batch of my oatmeal overnight in my small slow cooker so I can have oatmeal for a few days. The day before I want to cook my oatmeal, I measure out the amount of rolled oats and steel-cut oats and put them in the in the slow cooker with the right amount of water. My current recipe is 1 cup rolled oats, 1/2 cup steel-cut oats, and 3 cups of water. Then I pull Billy Jean (sourdough starter) out of the fridge to add a spoonful and let the batch sit out on the counter until I'm ready to cook it.
It doesn't really look much different than a normal batch, you wouldn't be able to tell it was different other than a milky look to the water from the flour. There's a slight smell from the fermented sourness, but it's pretty similar to the smell of fresh bread dough. Kinda yeasty and warm.
|Adding a spoonful of gloppy sourdough starter.|
|Spoonful of oats.|
The next time I soaked it for about 24 hours. That was fine, a tiny bit sour but barely noticeable after I add fruit and cinnamon and whatever else to my bowl of oatmeal.
I think I've finally got it adjusted down to where I like it. I soak it for about 12 hours before cooking, so the morning that I finish up my last serving of oatmeal from the fridge, I set up a batch to soak and then cook it that night.