TasunkaWitko
Well-Known Member
If I wanted to add oats to a recipe primarily for their flavor contribution ("creaminess" and/or body are secondary, but still could be a factor), what would be the best way to go about this?
Flaked? Malted? Should I toast them in the oven first? What kid of percentage should I be looking at as part of the total?
Any thoughts and guidance would be appreciated -
Ron
Flaked? Malted? Should I toast them in the oven first? What kid of percentage should I be looking at as part of the total?
Any thoughts and guidance would be appreciated -
Ron