I'll try cooking them some time. They only sit for 24 hours and the fermented taste is not overpowering (I've let some sourdough starter sit too long on the cou

I'll try cooking them some time. They only sit for 24 hours and the fermented taste is not overpowering (I've let some sourdough starter sit too long on the countertop and know what that smells like). The oats are completely soft though, as if just boiled. I tried adding steel cut oats, but they're too thick to soften overnight. For flavor I add a pinch of salt, nuts, and raisins. Do you cook the raw beans before mixing with the starter? Or cook afterward? Is the bean starter raw or cooked?