if you run a production like me then knowing scalding is enough to gelatinise then that's great news, time saving. have you compared only scalding as opposed to cooking oats?
Not side-by-side, no. I have done it this way for so long that I never felt the need to compare. It's always a balance between good results and simplicity of process for me, and I won't add extra work unless there's something lacking in the results I am trying to correct.
I experimented with porridge breads during covid without this level of support from Wordloaf. What you are sharing, about scald vrs cook etc, really works, and now I know why! All power to you and your very conscientious testing. This is the book we've been waiting for.
Wow, this is the best explanation of porridge breads I've ever seen. Ever since I first encountered porridge breads at Tartine (and in his book), I've wondered what the big deal is. Now I'm starting to get it.
if you run a production like me then knowing scalding is enough to gelatinise then that's great news, time saving. have you compared only scalding as opposed to cooking oats?
Not side-by-side, no. I have done it this way for so long that I never felt the need to compare. It's always a balance between good results and simplicity of process for me, and I won't add extra work unless there's something lacking in the results I am trying to correct.
I experimented with porridge breads during covid without this level of support from Wordloaf. What you are sharing, about scald vrs cook etc, really works, and now I know why! All power to you and your very conscientious testing. This is the book we've been waiting for.
Wow, this is the best explanation of porridge breads I've ever seen. Ever since I first encountered porridge breads at Tartine (and in his book), I've wondered what the big deal is. Now I'm starting to get it.