{"id":315571,"date":"2025-11-24T12:27:25","date_gmt":"2025-11-24T12:27:25","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/seeded-sourdough-discard-granola-the-perfect-loaf\/"},"modified":"2025-11-24T12:27:25","modified_gmt":"2025-11-24T12:27:25","slug":"seeded-sourdough-discard-granola-the-perfect-loaf","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=315571","title":{"rendered":"Seeded Sourdough Discard Granola | The Perfect Loaf"},"content":{"rendered":"


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Granola is one of those baked goods that\u2019s greater than the sum of its parts. From nearly-empty grain, nut, and seed containers, with the help of a bit of fat and sweetener, comes a crispy, salty-sweet concoction that\u2019s downright craveable. This sourdough discard granola has a secret (or perhaps not-so-secret, for readers of The Perfect Loaf) additional ingredient to help with flavor and binding: sourdough starter discard<\/a>, of course.<\/p>\n

Starter discard may not seem as obvious an addition to granola as cake<\/a>, brownies<\/a>, or even crackers<\/a>; but just as it lends a subtle tang to those baked goods, it brings an extra layer of complexity to granola. What\u2019s more, the thick liquid helps bind the granola ingredients together (something that typically falls to ingredients like maple syrup or honey, sometimes egg white), creating big, extra-crispy clumps of granola.<\/p>\n

\"Sourdough\"Sourdough<\/a>
Use a mixture of seeds, nuts, dried fruit, and spices. Photo by Rebecca Firkser.<\/figcaption><\/figure>\n

Oats Form the Base of the Granola, Followed by Other Crunchies<\/strong><\/h2>\n

Like many granola recipes, the base is rolled oats<\/a>. Feel free to use whatever brand is in your pantry. I like a ratio of 2 parts oats to 3 parts other mix-ins. When it comes to those mix-ins, I like a blend of buckwheat groats (it adds an earthy crunch) with nuts, coconut, and seeds for rich, buttery flavor (and of course, more crunch). A few tablespoons of small seeds like hemp or sesame are mostly there for look, but of course add subtle flavor and texture. Flaxseed (ground or whole) or chia seeds add additional texture, and offer additional binding properties.<\/p>\n

Sourdough Starter Discard Acts as a Binding Agent<\/strong><\/h2>\n
\"Oil,\"Oil,<\/a>
Oil helps the granola get crispy, maple syrup brings sweetness, and sourdough brings flavor and helps clumping. Photo by Rebecca Firkser.<\/figcaption><\/figure>\n

Speaking of binding, while granola doesn\u2019t have<\/em> to have large clusters, it\u2019s an especially delightful quality of a good one. Lots of sticky sweetener is typically needed to get the mess of nuts and seeds to hold together, but in the case of this granola, our sourdough starter<\/a> does a lot of the work. The flour-and-water mixture, along with maple syrup, coats the dry ingredients and helps them bond together. While you don\u2019t want to add so much starter discard that the mixture starts to resemble a dough, 110 grams (\u00bd cup) brings the mixture together just enough to form large clusters. Further, it helps the granola get crisp: just as a baked sourdough cracker will have a satisfying snap, once fully cooled, this granola will stay crisp for weeks.\u00a0\u00a0<\/p>\n

Lightly Sweeten the Granola with Maple Syrup<\/strong><\/h2>\n

Because sourdough starter discard will help with binding, this granola doesn\u2019t need as much sweetener as other recipes. 156 grams (\u00bd cup) maple syrup will make a lightly sweet granola that\u2019s just as satisfying spooned over yogurt for breakfast as it is mixed with chocolate chips for a midnight snack.<\/p>\n

Oil Helps the Granola Crisp, Plus Adds Richness and Extra Flavor<\/strong><\/h2>\n

For a granola that\u2019s crisp and rich as opposed to dry and floury, a bit of oil is necessary. Olive oil or unrefined coconut oil bring the most flavor, which I personally prefer in a granola; but if you don\u2019t like their flavors, use a neutral oil like avocado.<\/p>\n

\"Don't\"Don't<\/a>
Don\u2019t stir for bark like sourdough discard granola. Photo by Rebecca Firkser.<\/figcaption><\/figure>\n

Don\u2019t Stir the Granola While Baking<\/strong><\/h2>\n

It has been well established that this granola is clumpy. The sourdough starter discard helps a great deal with this, as does the small amount of flax or chia seed<\/a>. But another important factor here is avoiding the temptation to stir the granola as it bakes. While many granola recipes may say it\u2019s important to stir to ensure even browning, there\u2019s really no risk here. As long as the granola is divided between two sheet pans into a very thin layer, you\u2019ll find an evenly baked treat that, once fully cooled, can be lifted into giant pieces. And then, of course, broken up into slightly smaller pieces for easier storage.<\/p>\n

\"Clump\"Clump<\/a>
Clump sourdough discard granola. Photo by Rebecca Firkser.<\/figcaption><\/figure>\n

Add Dried Fruit (or Don\u2019t!)<\/strong><\/h2>\n

There are people who like dried fruit in their granola and people who don\u2019t. I\u2019m in the latter camp, but don\u2019t want to enforce my preferences on the former. If you do enjoy fruit like raisins, dried cranberries, or dried cherries in your granola, sprinkle them over the granola after it comes out of the oven. Baking the fruit can cause it to get overly hard and chewy, and no one wants their breakfast to accidentally pull out a filling.<\/p>\n


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Description<\/h3>\n
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From nearly-empty grain, nut, and seed containers, with the help of our sourdough starter and a bit of fat and sweetener, comes a crispy, salty-sweet concoction that\u2019s downright craveable. <\/span><\/p>\n<\/p><\/div>\n<\/p><\/div>\n

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