Hi Helen,

You can use porridge made from different grains as mentioned in the blog. Here's the key numbers to keep in mind: Don’t overdo it, or your crumb structure will suffer. There’s is a limit to how much porridge you can add to dough before the loaf will be unacceptably dense. Its presence and coarse texture interfere with gluten development during mixing and proofing, which impacts structure. (For more on gluten and how it provides structure in bread, see this guide to gluten.) I aim to keep the amount of uncooked grain from the porridge below 20% of the total flour weight, or the amount of porridge to no more than 30% of the weight of the loaf.

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