Chad Robertson's latest book, Tartine No. 3, Modern, Ancient, Classic, I found a recipe with Oat Porridge.
I use Lievito Madre, a Italian sourdough. I love it because it stays in the fridge until I need it and it doesn't tastes and smells too sour. This is how I make it
Lievito Madre, start mixture: (ferment 2 days at roomtemperature)
200 gr Unbleached AP 550, 100 gr Water, 25 gr Honey, 15 gr Oil
Firsth feeding: (ferment 1 - 2 days at roomtemperature)100 gr from start mixture, 100 gr Unbleached AP 550, 50 Water, 5 Honey
2nd (and continue) feeding: (ripen 2 - 5 days in refrigerator)100 gr from 1th feeding, 100 gr Unbleached AP 550, 50 gr Water
Chad really knows what he and his team are doing. His loaves taste good! I will definitely bake this again!