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Toasted Millet Porridge Sourdough
This Toasted Millet Porridge Sourdough bread is custardy and hearty, with a nutty aroma and a resistance to staling. Millet is a gluten-free seed that is high in several minerals. When toasted and cooked as a porridge, millet is fluffy but filling. The porridge makes a tasty savory dish with butter and herbs, or breakfast with maple syrup or jam.
I’d never heard of millet until I began baking bread, and the first recipe I came across was in Chad Robertson’s Tartine Book No. 3. I’ve created two variations on Robertson’s toasted millet porridge sourdough, both involving less flour, different wheat varieties, and one with yeast water.
In the first variation, I use a little less water, only sourdough starter, and my flours are fresh-milled hard white wheat and bread flour. This bread is somewhat custardy, with a moderate oven spring and crumb openness.
In the second version, I use a little more water and also substitute a portion of the water for fermented fruit water (also known as yeast water). I use two strong flours: Breadtopia’s select bolted flour and bread flour. This bread is very custardy, fairly open-crumbed, and not as tall.
Depending on your dough handling preferences, you can play with the hydration of either recipe. The crumb can range from slightly moist to pudding-like, and it will stay soft for days.
Toasted Millet Porridge Sourdough
This toasted millet porridge sourdough bread is hearty, nutty, and custardy. Here are two variations on the Tartine No3 classic, one using fresh-milled wheat and the other using fermented fruit water.
Ingredients
Both variations make two porridge breads, but you can halve the recipe. If you only make one bread, I suggest you make the full amount of porridge and eat the extra for breakfast or as a side dish.
Flour choices can be modified if you do not have a particular type of wheat or a home mill.
In the second variation, I did not hold back water because I mixed everything at once.
Variation 1
Variation 2
Instructions
Porridge
Bread
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Toasted Millet Porridge Sourdough