Hi Teresa, the porridge for this bread is incorporated into the recipe, which calls for 250g cooked steel-cut oats at room temperature. In the Tips From Our Bakers section the directions for preparing the oats is as follows: Because the volume of cooked oats here is so small, it’s easiest to make a large pot of it for breakfast and reserve what you need for the loaf. Make the oatmeal however you like, using a 1:4.1 ratio of steel-cut oats to water by weight (or 1:3 by volume) to keep the hydration of the dough precise. If you like a looser oatmeal porridge, thin it out with water or milk after setting aside what you need for the recipe. While the spices and other yummy ingredients aren't added to this version of Andrew's porridge, they are included in the bread recipe!

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