Oats are nearly always heat-processed. (Otherwise, they have some pretty bitter-tasting cultures. Based on personal experience, I don’t recommend truly raw oats). I’m looking for maximum digestibility for my oatmeal because it seems to be the only grain I can eat right now without developing auto-immune symptoms, and I don’t want to lose that option. So I appreciate your reading!! The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World Bacteria continually monitor their external and internal environments and compute functional outputs based on information provided by their sensory apparatus” explains bacterial geneticist James Shapiro...far from being simplistic “lower forms” of life, they are becoming recognized as highly evolved, with elaborate systems for adaptability and resilience.’ La. plantarum was often reported as suitable starter because of its robustness under conditions of low pH [ 95], conferring a competitive advantage against other microorganisms present In the PB matrix. Moreover, it is often associated to the development of ‘dairy’-related flavors (e.g., diacetyl, acetoin, acetaldehyde) [ 96, 97].

Katz, Sandor (2021). Sandor Katz's Fermentation Journeys. Chelsea Green Publishing Company. ISBN 9781645020349. Emillie, does one have to use a starter culture? Will the oats ferment on their own without the inclusion of any culture? For all these reasons and more, humanity is desperate for transformation. Our way of life is proving to be unsustainable. We need to reimagine how we live our lives. Now more than ever, we need the bubbling transformative power of fermentation. Buyers of this book should have two qualities: a love of cooking challenges, and patience. The first because Fiery Ferments moves hot and spicy cooking into a new dimension, and second because fermenting takes a lot of time. I love this colorful and adventurous cookbook and recommend it highly.”Thanks for the info about wheat added to make creamy oats! Won’t be using those. I have been soaking rolled oats overnight for me and the dog for years and eating them uncooked. Found adding Apple cider vinegar an easy way to consume the latter but just soaked with yoghurt is the best way for us. The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms."--The New York Times

Starters selected for PBYL production should provide a fast acidification that can also prevent contamination from spoilage microorganisms [ 91], carry out an adequate proteolysis, essential for both nutritional and sensory quality, confer a pleasant aroma [ 92], possibly improve the texture through EPS-synthesis, and survive at high cell density in refrigerated storage conditions. While the selection criteria for the technological requirements appear simple to be met, since dependent on the acidification and growth performances of the strain under specific environmental and matrix conditions, the criteria related to the potential nutritional and functional effects, such as the release of functional compounds or the capability to affect nutrient bioaccessibility and bioavailability, are currently subjected to a thorough review by the scientific community. Sandor Katz doing a fermentation workshop at the Monticello Heritage Harvest Festival, 12 September 2015

Over to you: A step-by-step fermentation guide by Sandor Katz.

Kirsten and Christopher's diverse collection of approachable and tasty recipes is dedicated to fermented spice and is thus a must-have for home chefs who adore the wonders of fermentation and believe any dish is elevated by a slight or generous dose of heat.”

Hello Emillie. Just strated doing fermenting my oatmeal last night but I wasn’t sure If I am doing it correctly. I put 1/4 of whole grain rolled oats, 1/2 almond milk, korean probiotic powder, pinch of salt and pumpkin seeds. But my question is would it be okay to add 1 Tbps of sugar in the raw before fermenting or after ? I feel like eating my oatmeal with little touch of sweetness. Thank you !:) Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges - PMC Most importantly, the title is apt: it really does treat fermentation as an art. It makes sense that there are no real recipes, because the creation of art can not be reduced to a series of steps to be followed mechanically. Art proceeds by experimentation and intuition, creating something singular and personal. And this is exactly the approach to fermentation the book encourages. Rather than systematizing a ferment into a clear series of steps, Katz tells us what he does, and what other people do. Often there are no quantities; “taste it” is a frequent instruction. Instead of giving you steps to follow, he teaches you how it’s done, so even from the start you’re fermenting on your own, without following a list. Book Genre: Cookbooks, Cooking, Culinary, Food, Food and Drink, Health, Nonfiction, Nutrition, Reference, ScienceHerbal Elixir Meads Wine from Grapes Cider and Perry SugarBased Country Wines Alcoholic Beverages from Other Improved digestion: Complex carbs are broken down before cooking allowing for easier digestion and improved nutrient absorption.