This porridge is reminiscent of a cream of grain cereal, but much more adventurous. It could be made with any type of sourdough starter – wheat, rye, or gluten-free. Any grain used will impart its own flavor and texture, as well as the flavor of the sourdough starter itself, so a neglected starter shouldn’t be used for this. For a less tangy flavor, omit 2 cups of the starter and replace with 1 cup each water and flour or coarse grain. Leave to sour overnight or cook immediately with the same ingredients and instructions as the original recipe.
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
- 4 cups sourdough starter
- 3 cups water or milk
- 3/4 tsp. salt
- Butter, cream, and sweetener of choice to serve
- Place sourdough starter, water, and salt in a saucepan over medium heat. Bring to a simmer, stirring occasionally with a wooden spoon or whisk.
- Turn heat to low and continue to cook, stirring frequently, for approximately 5 minutes or until it has reached desired thickness.
Serve hot with butter, cream, and sweetener of choice.