The Fastest Way of Fermenting Porridge| Sourdough Porridge Recipe
I'm showing you how to ferment porridge in 6 to 8 hours with a sourdough starter. This is the fastest way of preparing your porridge, bulk fermenting and cooking it, and finally enjoying a refreshing cup of healthy nutritious Sourdough Porridge.
Equipment
- 1 pitcher or jar
- 1 medium size saucepan
- 1 Wooden Spoon
- 1 Measuring Cup
Ingredients
- ¾ cup Active sourdough starter (You can use a recently fed sourdough discard - fed a day or two ago)
- 8 heaped tbsps mixed porridge flour/uji (When I go to buy uji or porridge flour, I request to be sold the uji flour that has several flour ingredients. It's tastier than the one that's purely millet. I got this particular one from the store/ supermarket and it had millet, amaranth, pumpkin, banana, and cassava flours)
- 2 heaped tbsps whole maizemeal (In case one of the flours in the mixed uji flour you purchase already has maizemeal, just add 2 more tablespoons of the mixed porridge flour rather than more maizemeal. Maizemeal helps feed your starter better so it can work faster)
- Sugar to taste if preferred
- 1 &½ cups lukewarm or room temperature water
- 2 litres water
Instructions
- In a suitable jar, add the sourdough starter, porridge flour, maizemeal, and 1 cup water.
- Mix with a spoon or wooden spoon. Add the remaining half cup water and continue mixing until you have a smooth paste.
- Cover the jar loosely to allow air to escape as fermentation is taking place or use a pitcher like the one I'm using with a place that allows air to escape.
- Transfer the uji mixture to a place in your kitchen where it won't be disturbed for at least 6 hours. You can let it ferment for up to 12 hours if you have more time. A warm place is preferable as it will speed up the fermentation process.In case you are unable to cook your porridge after 12 hours, you can transfer the fermenting mixture to the fridge and cook your porridge the next day.
- After the bulk ferment, add 2 litres of water to a suitable pan. Place on your stove or cooker on full flame and bring the water to a boil.I like to stir the sugar into the water at this point so that it can dissolve faster and also cook together with the porridge.
- Give the porridge mixture a final stir to ensure is nice, smooth and even.
- Pour the porridge mixture into the boiling water, vigorously stirring the water so the porridge mixture doesn't form lumps.
- Once all of the porridge mixture is in the pan, keep stirring continously until the entire porridge mixture begins to boil.
- Cover the saucepan, allowing for a little space for steam to escape, then lower the heat significantly. Let the porridge continue simmering as it cooks for 15 minutes.
- After 15 minutes, your porridge is ready. Give the porridge a final stir then switch off the flame.
- Let the porridge cool sufficiently to your preferred warmth now that porridge gets really hot.Serve and enjoy.Enhance your hospitality for the glory of God.
