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I go through phases of using sourdough discard (the stuff that tends to get thrown away when you feed your starter). There are loads of recipes out there and they are mostly tasty: pancakes, crumpets, cheese bites …
I’ve also made my own granola for many years but until now have never been tempted to make granola that uses sourdough discard.
Andrew Janjigian has a Substack called Wordload and I trust his recipes and insights enormously. Last year he published a Sourdough Discard Granola recipe — for subscribers only — and I thought I’d give it a go.
The method uses 240g of discard, plenty of maple syrup and olive oil to make a liquid mix and then you add whatever takes your fancy: rolled oats, seeds, nuts. It is cooked slowly (90 minutes) at a low temperature and wow the results were amazing. There is a slight tang from the discard that balances the sweetness of the maple syrup, and the texture of the discard gently coats the mixture with granola-esque bite.
Highly recommended and if you’d like a copy of the recipe let me know.
sourdough discard granola
