Bread-Bakers v103.n014.14

I have started adding half a cup of cooked oatmeal to my sour dough bread 
recipe, adjusting the recipe for the oatmeal as if it were flour and also 
reducing the water called for in the recipe by what was used to cook the 
oatmeal.  It seems to have a very noticable and profound effect on the 
beauty of the crust, the oven spring, and the chewy/crunchy quality of the 
crust.