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  1. I used this recipe as a launching point and made a lot of substitutions but I’m so thankful to have found this for inspiration! One thing that threw me off was the fermentation process. I was expecting the “dough” to rise like bread but I guess because of the high oat content it lacks the gluten to do so? I let mine ferment an extra 12 hours (36 total) because it looked like nothing was happening and it definitely over fermented. My mistake! Don’t be like me and assume it’s doing nothing! Open your container and smell it! That will definitely help you tell where it’s at with the fermentation.

  2. Thank you for the recipe! I’m going to give it a shot tonight using raisins and rated carrot to see if I can make this into a carrot cake sourdough breakfast cookie. I’ll let you know how it goes.

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