Comments on: Sourdough Oat Bread https://tastykitchen.com/recipes/breads/sourdough-oat-bread/ Favorite Recipes from Real Kitchens Everywhere! Thu, 09 Apr 2026 23:42:38 +0000 hourly 1 https://wordpress.org/?v=4.1.31 By: rinabeana https://tastykitchen.com/recipes/breads/sourdough-oat-bread/comment-page-1/#comment-64471 Tue, 12 Apr 2011 09:22:00 +0000 https://tastykitchen.com/recipes/?p=35999#comment-64471 The 1/4 tsp. yeast just cuts down on the rise time a bit. I’m sure the bread would turn out if you left it out, but allowed a longer rise time.

I adapted this recipe from one I obtained at a sourdough cooking class. The instructor had been baking sourdough bread for 30 years and we all got baby starters from hers. I’ve had mine for 7 years now. She touted the recipe as taking a little less time, but still maintaining the sourdough taste.

]]> By: captainmommy https://tastykitchen.com/recipes/breads/sourdough-oat-bread/comment-page-1/#comment-60420 Tue, 08 Mar 2011 15:42:58 +0000 https://tastykitchen.com/recipes/?p=35999#comment-60420 Question: If you have the “sponge” as you call it, which contains the natural levening from the starter, is it necessary to add the 1/4 tsp active dry yeast?

]]> By: jimmye https://tastykitchen.com/recipes/breads/sourdough-oat-bread/comment-page-1/#comment-51295 Sat, 01 Jan 2011 17:43:18 +0000 https://tastykitchen.com/recipes/?p=35999#comment-51295 This sounds very good! I will give this a try in the very near future. Thanks for sharing!

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