Lovely ideas! Agreed, cherries are best, and dates are great too. Now I have to get the sourdough started again! Question: how can the prep time be 5 minutes? I could not get these ingredients out of the cupboard in 5 min, let alone cut and measure and combine them.
Prep times are always so subjective, but people seem to want them with recipes? This is really just a mix-it-all-in-a-bowl recipe so it's pretty quick. I suppose the size and organization of one's kitchen will impact things quite a lot!
TY for your reply. I think you're right. My kitchen is small and well-organized, but it takes me for than 5 minutes just to read a recipe so that's a factor, too :) Your comment made me realize that "prep time" on all the recipes I see really means that's how long it takes AFTER everything is ready to go.
Lukas, if you omit sourdough starter, would you add maybe 1/4 cup full fat oat milk for liquid? Or any other ideas for changing the recipe if sourdough is omitted. Can't wait to try fennel in a granola. I don't make sourdough bread as my tummy doesn't like it (nor my palate).
The sourdough starter is such a unique ingredient here -- I think if you wanted to make this using these flavors, maybe just add in 1/4 cup or so tahini, and the higher end of the maple syrup? I don't think the oat milk would help too much with producing big clumps. I haven't tried it this way, so I can't say for sure about the final texture, but I'm fairly certain it'd still be delicious.
Hi Lukas, I made my version of your granola. Wasn’t worried about lack of clumping, it’s more the flavor, and you’re right, my version didn’t clump. 😊 Love the fennel seeds addition. I might add 1 ½ teaspoons next time. Some other changes I made: use 2 c. rolled oats, 1 cup quinoa flakes, 2 Tbsp oat milk, 1 Tbsp ghee 1 Tbsp olive oil; and only 1 Tbsp brown sugar. Just 1 cup of nuts. I used just ½ tsp ground ginger but will add the full amount next time. Used a bit less crystallized ginger. That ginger is a very nice wake up ingredient in granola. It pops. Your tahini idea that adds a touch of bitterness might help sub for the sourness of sourdough. Thanks for the ideas, Lukas.
I wish I had a perfect substitute but the sourdough is quite a unique component here -- I think I'd try using 1/4 cup tahini or smooth almond butter. It would be a different granola but still delicious.
glad to see you are on the sourdough discard granola train, Lukas! One thing about the flavor: yes, older discard will give you a more savory flavor, but because acetic acid—one of the two acids produced during fermentation—is volatile and evaporates in the oven, it will not be *sour*, since only lactic acid will remain at the end of the bake.
Lovely ideas! Agreed, cherries are best, and dates are great too. Now I have to get the sourdough started again! Question: how can the prep time be 5 minutes? I could not get these ingredients out of the cupboard in 5 min, let alone cut and measure and combine them.
Prep times are always so subjective, but people seem to want them with recipes? This is really just a mix-it-all-in-a-bowl recipe so it's pretty quick. I suppose the size and organization of one's kitchen will impact things quite a lot!
TY for your reply. I think you're right. My kitchen is small and well-organized, but it takes me for than 5 minutes just to read a recipe so that's a factor, too :) Your comment made me realize that "prep time" on all the recipes I see really means that's how long it takes AFTER everything is ready to go.
Beautiful! I love this take, Lukas. And three cheers for fennel seed in granola!
It's just the beat! And have you tried the Daphnis and Chloe? So special.
Lukas, if you omit sourdough starter, would you add maybe 1/4 cup full fat oat milk for liquid? Or any other ideas for changing the recipe if sourdough is omitted. Can't wait to try fennel in a granola. I don't make sourdough bread as my tummy doesn't like it (nor my palate).
The sourdough starter is such a unique ingredient here -- I think if you wanted to make this using these flavors, maybe just add in 1/4 cup or so tahini, and the higher end of the maple syrup? I don't think the oat milk would help too much with producing big clumps. I haven't tried it this way, so I can't say for sure about the final texture, but I'm fairly certain it'd still be delicious.
Hi Lukas, I made my version of your granola. Wasn’t worried about lack of clumping, it’s more the flavor, and you’re right, my version didn’t clump. 😊 Love the fennel seeds addition. I might add 1 ½ teaspoons next time. Some other changes I made: use 2 c. rolled oats, 1 cup quinoa flakes, 2 Tbsp oat milk, 1 Tbsp ghee 1 Tbsp olive oil; and only 1 Tbsp brown sugar. Just 1 cup of nuts. I used just ½ tsp ground ginger but will add the full amount next time. Used a bit less crystallized ginger. That ginger is a very nice wake up ingredient in granola. It pops. Your tahini idea that adds a touch of bitterness might help sub for the sourness of sourdough. Thanks for the ideas, Lukas.
Can't wait to make this! for those don't have any starter, any suggestions for substitutes? :)
I wish I had a perfect substitute but the sourdough is quite a unique component here -- I think I'd try using 1/4 cup tahini or smooth almond butter. It would be a different granola but still delicious.
glad to see you are on the sourdough discard granola train, Lukas! One thing about the flavor: yes, older discard will give you a more savory flavor, but because acetic acid—one of the two acids produced during fermentation—is volatile and evaporates in the oven, it will not be *sour*, since only lactic acid will remain at the end of the bake.
Really?! That's so interesting. When I've made sourdough crackers with old discard the sourness has been very pronounced.
yeah, the denser the matrix, the more it gets entrapped, so crackers will be more sour. Lactic acid is tart too, but not nearly as much as acetic.
An extreme honor to have you participate!!! Thank you for sharing. xx
What a fun & beautiful project -- thank you for creating it