This article discusses the preparation of sourdough granola, emphasizing its use of sourdough discard, maple syrup for sweetness, and techniques for achieving crispy oat clusters. After experimenting with sourdough baking, the author found granola to be an excellent way to utilize leftover discard. Key techniques include ensuring the granola remains damp before baking and allowing it to cool in the oven for a proper crisp texture. The article highlights the importance of careful mixing and handling of ingredients to achieve the desired results, encouraging readers to trust the process for optimal outcome.
This sourdough granola is a fantastic way to utilize sourdough discard, featuring large, crispy oat clusters, sweetened with maple syrup and seasoned with cinnamon.
The unique texture of sourdough discard allows for golden, crisp granola clusters, enhanced by techniques that prevent over-baking and promote even crispiness.
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