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.
- 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.