This recipe is not for those who don’t have a sourdough starter. If that’s you, and you’re interested in learning how to make a sourdough starter, I recommend searching Maurizio from The Perfect Loaf. He is the one who I learned from when I made my first successful starter years ago. His instructions are great and easy to follow.
I haven’t tried making this recipe without using the starter but I do have a yummy stove top granola that doesn’t require a sourdough starter (Search Stove Top Granola with Orange Zest) and its super easy to make. With that being said, if you’ve ever wondered about making a starter, I highly recommend that you try it because there are so many yummy recipes you can make with the discard that are also very gut friendly.
This recipe calls for a 2 to 4 hour preferment prior to adding all the ingredients and baking. The dried fruit, nuts and add-ins such as chopped apricots, raisins, unsweetened coconut, dried cherries, dried figs, almonds, pecans, pumpkin seeds can always be substituted depending on what’s in your pantry. I’ve used various types of nuts, fruits and seeds. In the recipe list of ingredients I only listed them as general ingredients such as dried fruit and nuts, so you can use what ever you prefer and like. The wonderful thing about making your own granola is that you can customize it according to your favorite ingredients on hand.
This granola comes together nicely to form chunky clusters some crunchy and others chewy. The spices can also change according to what you have on hand. At times I’ve used pumpkin spice alone and in this recipe I added dried fennel, cardamom, ginger, nutmeg and cinnamon, it was so flavorful.
Note: I’ve made this recipe without fermenting when I’m in a hurry. I simply combined all the ingredients
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