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Granola I can't stop snacking on

Sourdough in granola!?

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At first, the idea of adding sourdough discard to granola might sound unconventional. But gosh, it really does work!

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I've been making granola for ages, and often recipes will call for adding some type of flour (usually oat flour).

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Well, adding sourdough starter discard serves the same function and acts as a binding agent to help the granola clump together and form bark (oh, I love those large shards!).

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This is definitely my favorite granola recipe and the only one I'll be making from here on out!

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In this week's newsletter:

• Recipes & Guides: Discard granola, how to store starter for weeks
• Baking Tip: Why is my bread spreading in the oven?
• Links: Pain of Pane Toscano

🍞 Seeded sourdough discard granola

I love how easy this granola comes together—plus, this might be the easiest way to use your sourdough discard.

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Be sure to see my trick for storing granola indefinitely (while keeping it super crunchy) at the end of the post, too!

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GET GRANOLA RECIPE →

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💡 Guide: How I save sourdough discard for weeks

You're not throwing away sourdough starter discard, are you? Learn how I keep it in the fridge for weeks to make granola, cookies, cakes, and a whole lot more.

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READ STARTER CACHE GUIDE →

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Join the Community

Want to chat with me and a bunch of other really cool bakers? Join the community and get all my sourdough tools, exclusive recipes, and access to our private chat channel. Plus, get first dibs on booking workshops and international trips!

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JOIN THE GROUP →

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💬 Member Discussion of the Week

Usually, spreading in the oven when scoring is a sign of under-strengthened or over-hydrated dough (or a combination of both, as they are related). If you’re still getting significant spreading, try adding another set or two of stretch and folds during bulk fermentation (or you can knead the dough a bit before bulk begins; check out my guide to mixing). If that doesn’t help, reduce the dough's hydration by 2-5% to increase strength.

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Finally, it’s also possible your dough is overproofing, leading to a breakdown and excessive spread in the oven. If your dough felt strong and you shaped it tightly, try pulling back that final proof time a few hours (if you’re cold-proofing) to see if that helps. If it does, dial in that proof time until you have a strong dough when baking.

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🛟 2 Ways I Can Help You Today

• If you haven't yet used my note-taking sheet when baking, it'll help you schedule your dough, track the essential bits of the process, and improve your baking! Download my baker's notes sheet.
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• Mixing dough by hand? Check out the slap and fold technique for super fast and efficient mixing.

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📙 What I'm Reading and Watching

• The Pain of Pane Toscano, Tuscany's Saltless Bread (Italy Sagreta). I had the "pleasure" of eating a roll of this on my recent trip to Italy, and yup, it's just how you'd imagine it tasting 🙂

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Happy baking!

P.S. I never knew balloons and pizza went so well together.