If you eat steel-cut oats, might I recommend adding a dollop of yogurt to them as they soak the night before, for the same reasons Jami mentions.
The bacteria in a good
sourdough culture often resemble those in a good yogurt culture, especially if the sourdough is kept fairly warm and fed frequently. Adding yogurt to a typical sourdough recipe, in place of
water, is likely to improve it.
"the qualities of these bacteria, like the heat of the sun, electricity, or the qualities of metals, are part of the storehouse of knowledge of all men. They are manifestations of the laws of nature, free to all men and reserved exclusively to none." SCOTUS, Funk Bros. Seed Co. v. Kale Inoculant Co.
