August 25, 2015 - 3:42pm
What to do with "soaked oats" - advice?
I'm working with a friend who is launching a new food product made with the liquid strained off oat meal that has been soaked overnight and then pureed and strained. The end result is a fairly thick paste made of ground oats - probably not quite 100% hydration, but pretty high.
I'd like to find some way to use the "waste" as an addition to sourdough bread. Any suggestions? Dabrownman, that sounds like something you might have tried...
It's more or less a "soaker" that has been strained.
Thanks for your advice!
Gail N-K
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Mexico . usually from rice but sometimes from barley, sesame seeds. almonds and even oats. Oats is my personal favorite but barley is 2nd for their low GI and health benefits. The drink is usually sweetened with piloncillo and has some cinnamon in it.
What is usually done with the strained out portion is either fed to the chickens, dogs or the pigs. I suppose you could easily use it in SD bread and would be better than spent grains used for beer by far since it really isn't spent and hasn't bee attacked by yeast. It should work just fine and taste great in SD. I've never tried it but I just might this week.
Happy baking
Dabrownman,
Looking forward to your experiments! I know you'll come up with something smashing!
GNK
I'd add a small amount of leaven, let it ferment over night, then add it as an additional ingredient to a sourdough bread - at, perhaps, 20-30% by weight. Sort of a double-fermented oat porridge bread.
BreadBro,
Great idea, I'll try that this weekend. I think the hydration is going to be close to 100%, but not sure... will see what happens.
Stay tuned...
GNK
so the water is absorbed and not poured off. No waste that way and the oats retain more vitamins and minerals.
Dear Mini (may I call you that?)
Actually the point is to have left overs - in essence, I'm making oat milk, straining it, and wanting to use the remaining pulp. So the point is not to have the water absorbed, but to use the water.
I'll be tossing some in my bake this weekend and see what I come up with.
Thanks for the kind advice.
Gail N-K
Sorry for this but I still don't t understand. Are you looking for a use for the soaked and strained oats? Or a use for the water coming off the soaked oats? It reads both ways to me.
I might be tempted to cook either one to pre-gelatinize all or part of it. Then use in a dough.
Grain parts might also toast or fry up nicely with or without butter to make a dough addition or a crumble topping or swirl layers in rolls. Can also feed a sour dough starter with either one.
Add oil and make crackers? Or... If cooked into a paste, flatten, dry and fry in oil.
Mini