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Cereals and bread from Scotland and Shetland
Oat husks with starch still on them, or oat flakes, are steeped in water until they sour. The liquor is strained off and left to settle; the starch that sinks is boiled with water and salt into a sour porridge or jelly, and the thin sour liquid on top (swats) is drunk.
A short entry: the sources we found record only what is said here about Sour oat jellies itself.
| Oat flakes500 g | Russian oat kissel; covered with warm water[azbyka] |
| Rye (yeast) bread3 crusts | Added to the pot with the oat flakes[azbyka] |
| Water, added after straining0.5 l | [azbyka] |
| Salt and sugarTo taste | [azbyka] |
| Starter | spontaneous (sowans) |
Total time across the recorded steps: 24 h – 7 days
What changes: Oat husks or flakes steep in water until the mixture turns sour
A food-history blog says sowans takes between 3 and 14 days to sour, depending on the time of year. Output: sour oat liquor.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Oat husks with starch still on them, or oat flakes, are steeped in water until they sour. The liquor is strained off and left to settle; the starch that sinks is boiled with water and salt into a sour porridge or jelly, and the thin sour liquid on top (swats) is drunk. Made in 4 steps over 24 h – 7 days. The longest step, steep the oats until sour, takes 24 h – 7 days (Robinson C. (Scottish Language Dictionaries)).
| Main step | 24 h – 7 daysReported[sld][azbyka] | Steep the oats until sour |
|---|
These are starch ferments of oats. The husks or flakes sour in water, and only the strained liquid, or the starch that settles from it, is cooked. Welsh llymru is similar but is soured oatmeal, often with buttermilk, not husks.
The starch is boiled before it is eaten; the raw sour liquid (swats) is drunk uncooked.
Every number is labelled with how it is known. How this atlas is made
The word sowans comes from Gaelic subhan and first appears in Scots in the late sixteenth century. British Food, A History says sowans was associated with harvest time and Hallowe'en, and quotes an 1861 article on drinking it on Auld Yule morning (Christmas). Russian oat kissel is eaten as a Lenten dish.
