Tartine No 3 question
I found a recipe for Oat Porridge Bread online from Tartine No 3. It mentions as an ingredient "oat porridge" and this is where I need advice. There are so many ways of making porridge: steel oats, rolled oats, water +/- milk, salt, sugar, etc.
So does anyone specifically know what Chad Robertson means by "oat porridge"?
Thank you, Frank