This highly-customizable recipe is ratio-based, so you can make it no matter how much sourdough discard you have!
This recipe's ratio is a super-simple 1:1:1:1, meaning it uses equal parts of all 4 main ingredients. The amount of starter you use determines the amounts used in the rest of the recipe. This granola also requires no additional flour, which is my favorite quality of any sourdough discard recipe!
1:1:1:1 Sourdough Discard Granola
Makes: Varies based on amount of starter used - the recommended amounts below makes ~2 quarts
Total Time: 35-45 Min [Active (10 min, divided) + Baking (25-35 min)]
Cook: Oven @ 325° F
Effort: Quick & Easy
Ingredients
Wet
Any amount (at least 80 g recommended) of unfed sourdough starter
When I make this recipe, I usually use ~275 g, but it varies every week depending on how much discard I have. That's the beauty of it!
Same amount (as above) by weight of maple syrup
Note, this recipe is not super sweet. If you have more of a sweet tooth, use honey or increase the ratio of starter:maple syrup to 1:1.5.
½ tsp vanilla extract
Dry
Same amount (as above) by weight of rolled oats
Same amount (as above) by weight of mix-ins. This is where you get to be creative - I've made this with all kinds of nuts, seeds, dried fruits, wheat germ, hemp hearts, coconut shreds, puffed rice, etc. It's hard to go wrong here.
If you don't have any or enough mix-ins, you can substitute with more rolled oats!
Generous pinch of Kosher salt
Generous shake of cinnamon, nutmeg, and/or any spice of your choosing
(Optional) To make flavored granola, add ¼ cup peanut butter powder, cocoa powder, malted milk powder, etc. Protein powder can also be added to make "super" granola!
Instructions
Preheat the oven to 325°F. Line 1-2 baking sheets (depending on how much starter you used) with parchment paper and set aside. If you used >100 g starter, you will need at least 2 baking sheets.
Weigh all of the wet ingredients together in a large deep bowl. Using a rubber spatula, mix all wet ingredients together until thoroughly combined.
Weigh all dry ingredients in same bowl on top of wet mixture. Once all of the dry ingredients are weighed, use the rubber spatula to mix the dry ingredients into the wet mixture until thoroughly combined and oats are fully hydrated.
Spread and press granola mixture into very thin layers on parchment-lined baking sheets. You want the layer(s) to be as thin as possible - this is super important or you will end up making chewy granola cookies rather than crunchy granola.
Bake granola in a preheated oven for 25-35 minutes. Again, this varies based on the amount of starter used. Start checking at 25 minutes, and then every 5 minutes until the granola is lightly golden brown in the center and you feel no "give" in the thickest parts when lightly pressed. The edges and thinnest parts will be deeply golden brown.
Remove baking sheets from the oven and place on wire racks. Let granola fully cool.
Double-up 2 zip-top gallon bags (AKA, put one inside of the other). Break up the cooled granola into large pieces and transfer the pieces to the inner bag. Seal both bags tightly, removing as much air as possible.
Bash the bags with a rolling pin, meat mallet, or small saucepan to break the granola into small, cereal-sized chunks. Enjoy!
Granola will keep for 1 month in an airtight container. This granola is great with milk, mixed into yogurt, as part of a trail mix, or just as a snack on its own!
Let me know if you have any feedback or questions!
Recipe adapted from King Arthur.
コメント