Milk and Oat Sourdough
My husband recently got into cheese making, he did a course at one of local cheese farms and got really inspired by all the different cheeses you can make at home - anything from fresh ricotta and halumi to strong aged cheddar and soft brie. As far as I am concerned, its a great hobby for him - I love cheese, and now I get to sample all of his different cheese experiments. But I've also discovered that whey - a cheese by-product - is great for baking! its a slightly sweet, slightly creamy liquid that makes a perfect base for breads, giving them slightly softer crumb and more golden crust. If you won't have whey, just use water in this recipe, or there are plenty of easy recipes for home made cheese if you want to try your hand at making it at home and remember to collect whey to use it in breads later. Milk and Oat Sourdough Pre-ferment: 150g stiff white starter (50% hydration) 100ml milk 230ml whey or water 50g rye flour 250g white bread flo...