The Fresh Loaf

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Oat Sourdough and Soya Lecithin

Anonymous baker's picture
Anonymous baker (not verified)

Oat Sourdough and Soya Lecithin

I wish to make a 100% Oat Sourdough. Can I use oats which have soya lecithin for the Levain? 

Recipe asks for fine oats for the Levain build and rolled oats for the main dough. The only fine oats I have are more of an instant porridge which has soya lecithin in them. Will this suffice? 

I have whole rolled oats for the soaker and main dough and if needed I can use them for the levain as well. If that's a better option.

Vtg79's picture
Vtg79

Fine oats are just oats ground to a fine consistency as far as I know. I usually just grind rolled oats for recipes that call for fine oats or oatmeal.

Lechem's picture
Lechem (not verified)

But was already preparing the levain when you posted your comment. The porridge oats I have at the moment have soya lecithin in them. So opted for all jumbo oats. What I did was take extra water from the main recipe for the Levain which I'm soaking the jumbo oats in to break them down. Once they have broken down I'll add the starter. So the Levain is going to be a higher percentage because of the extra water but the oats within the Levain will be the same. 

My coffee grinder is still quite new and forgot I had it and could have prepared some fine oats. Totally slipped my mind. 

There is added dried yeast in the main dough which I planned on leaving out anyway but because my Levain is a higher percentage now perhaps all for the best. 

Thank you vtg79