So far I have mastered the making of sourdough rye bread, and sourdough barley bread. Tonight, I started the scientific process of developing an oat bread recipe. Rye, barley and oats have this in common: low in gluten. Very low. Making bread with them is extremely different from making wheat bread. So, I took the rye bread recipe and applied it to oats. I'll put the bread in the oven tomorrow. The sourdough process works best with 12 or more hours of rising time. So far, none of my breads have tasted sour. They've been quite mild and neutral in the acidity department. I grind my own flour. This ensures there is no enrichments, preservatives, or stabilizers in the flour. Just pure, 100% whole grain flour. I am posting tonight, because I am shocked. The oat bread dough is really different. It tastes like cookie dough. With peanut butter in it. I guarantee there are no peanuts in it. Oats are wild... It took me a long time to master Rye. Oats might need an equal amount of time. They are really their own thing. Each grain has a distinctive character.