COOK TIME
8+ hours (mostly passive time)
CHEF’S NOTES
This is one of the most comforting, satisfying, choose-your-own-adventure recipes that’s also a great introductory course to practical home fermentation. This recipe doesn’t include any specific measurements as it is largely based on personal preference. The resulting porridge won’t have any active microbes/probiotics because of the cooking step but will still retain all of the vitamins and nutrients they produce during fermentation. Benefits aside, it’s just really tasty and is equally well-suited for sweet or savory bowls.
It may take a few tries to nail which grains you like and for how long to ferment them to find the sweet spot. Fermentation is a fun, nutritious and deeply satisfying technique to add to your repertoire and connects you with a few thousand years of ancestors! Have fun and eat well.
Ingredients
- 2 cups mixed grains (oats, barley, cracked corn, rye, etc. Stay away from very finely ground flours and meals and if you include corn, make sure it is cracked and not whole kernels.)
- 4 cups filtered water, room temperature
- 2 tablespoons mature sourdough starter or fresh discard
- ½ teaspoon salt
Preparation
METHOD
In a mixing bowl, combine grains and rinse well under cold, running water to get rid of any dust or debris that may be present.
Drain the grain mixture very well in a mesh strainer for 15 minutes or until water is no longer dripping from the grains.
Optional: For an extra layer of flavor, spread the grains out on a sheet tray and bake at 375 degrees F (190C) for 15-20 minutes or until toasted and fragrant.
If toasting grains, allow them to cool completely before proceeding.
Transfer the grains to a container that is at least 4 times their total volume and has a tight-fitting lid.
Cover the grains with the filtered water.
Stir the sourdough into the grain and water mixture. The water will look cloudy.
Secure the lid on the storage vessel and allow it to sit at room temperature for at least 8 hours, but preferably overnight. Keep out of direct sunlight.
The following day, you should see some small signs of life! There will be small bubbles visible within the grains and there will likely be some foamy bubbles on the surface of the water. The mixture should smell slightly sour, fruity, yeasty, etc.
At this stage, you can either cook the porridge or allow the mixture to ferment up to 2–3 days (any longer will be too sour to eat. safe, but super tangy). If continuing to ferment, make sure to vent any pressure buildup as needed. Example: If using a mason jar or other sealing vessel, unscrew the lid just until you hear the CO<sup>2</sup> hiss out.
To cook, transfer all contents of the vessel into an appropriate pot and bring to a boil, stirring constantly.
Reduce the heat to a simmer and cook until all grains are tender, stirring frequently. Take care to scrape the bottom of the pot so as not to burn the porridge.
Add salt and flavor as desired.
About this recipe
EXAMPLES
Sweet Breakfast Porridge
Add a fistful of roasted nuts, fruit preserves, maple syrup or anything you’d add to a bowl of oatmeal. Whatever you choose, make sure you add a knob of butter or your favorite plant-based butter/oil. The added fat makes the porridge taste like toast and jam. (Bonus points if you pre-toasted your grains!)
Savory Dinner Porridge
(kind of like a risotto)
Season the porridge with a few cracks of fresh black pepper, a few dashes of fish sauce, freshly grated salty cheese, plenty of good butter and some finely chopped parsley or chives. For a vegan alternative, omit the fish sauce and salty cheese and add a small spoonful of white miso and some nutritional yeast flakes for the savory, cheesy goodness. Use any flavorful oil in place of the butter.
Top the porridge with roasted vegetables and a runny egg or any protein you wish for a hearty, balanced and satisfying meal.
Porridge for Dessert
Fold in some chocolate, maple syrup, cinnamon and a tiny pinch of cayenne pepper and top with some chewy prunes and overripe bananas. Add a scoop of really great ice cream to make a warm dessert a la mode that you never knew you needed in your life.
