Easy Sourdough Discard Granola Bars

Have you ever found yourself staring at a jar of sourdough discard, wondering what to do with it? 🤔 I know there are weeks that we’re just not going through as much bread, and I need a way to put my starter to work. That’s why I’m thrilled to share my latest kitchen adventure with you: Easy Sourdough Discard Granola Bars!

As a sourdough fanatic, I’m always on the lookout for creative ways to add fermented grains to the foods we eat on a regular basis. When I stumbled upon the idea of incorporating it into granola bars, I was skeptical at first. But let me tell you, the results were mind-blowing!

I’ve been making these granola bars without starter for years, and we love them. But they are always a bit crumbly. Adding starter as a binder really helped hold them together, making them easier to eat. These granola bars are not only a delicious snack, but they’re also a genius way to reduce food waste and add a unique flavor twist to a classic treat.

In this blog post, I’ll guide you through creating these granola bars, from understanding sourdough discard to customizing your own flavors. We’ll explore the ingredients you’ll need, the step-by-step process of mixing and baking, and even troubleshoot common issues you might encounter. So, grab your apron and let’s dive into the world of sourdough discard granola bars together! 🥣🍯

Not a sourdough baker? Check out our Sweet and Salty Homemade Granola Bar Recipe

Understanding Sourdough Discard

What is sourdough discard?

Sourdough discard is starter that is left in the jar after you remove what you need to bake your sourdough bread. Often, sourdough discard is past its peak and is no longer be bubbly and active. We can also call sourdough discard “surplus” starter, because it is essentially extra starter.

A sourdough discard recipe puts this “extra” starter to work. Most of the time, these recipes are not using the wild yeast culture as the leavening, or rising, agent. So why do we add discard to recipes?

Benefits of using discard in recipes

There are a lot of good reasons to consume fermented grains, including:

1. The fermentation process begins to break down the complex carbs of the grains. This makes them easier for our bodies to digest.
2. Increased bio-availability means more of the vitamins and minerals in the grains are available to be used by your body.
3. Fermentation breaks down phytic acid, an anti-nutrient that can bind minerals in the body and prevent their absorption.

How discard enhances sourdough discard granola bars

In granola bars, sourdough discard acts as a natural binder and flavor enhancer. Here’s how it improves the recipe:

• Adds moisture, creating a chewy texture
• Provides a subtle tanginess that complements sweet ingredients
• Helps bind ingredients together, reducing the need for additional binders
• Introduces beneficial bacteria, potentially making the bars easier to digest

By incorporating sourdough discard into my granola bar recipe, we are also creating a unique and flavorful snack that stands out from store-bought versions. The fermented flour in the discard adds depth to the flavor profile, making these bars a delicious and nutritious option for any time of day.

Gathering Ingredients for Sourdough Discard Granola Bars

A. Essential dry ingredients

When it comes to making sourdough discard granola bars, having the right dry ingredients is crucial. I always start with a base of rolled oats, which provide a hearty texture and wholesome nutrition. To this, I add a mix of nuts and seeds like sliced almonds, sunflower seeds, and pumpkin seeds for added crunch and healthy fats. In my opinion, the most important base ingredient is chopped dates. Unlike other dried fruits, dates are soft and give your sourdough granola bars an excellent chew. They are perfectly sweet and are definitely a staple for this recipe. Here’s my favorite.

Here’s a quick list of what you can use for dry ingredients:

• Rolled oats
• Sunflower seeds
• Pumpkin seeds
• Sliced Almonds
• Pecans
• Chex cereal
• Chopped dates
• Salt and Cinnamon

B. Wet ingredients to bind

The wet ingredients are what hold our granola bars together. I use a combination of sourdough discard, which adds a subtle tang, and natural sweeteners like maple syrup or honey. Peanut butter adds flavor and protein, and can be subbed with any seed or nut butter. Here’s what I typically use:

• Sourdough discard
• Maple syrup or honey
• Olive oil (can use melted coconut oil or avocado oil)
• Vanilla extract

C. Optional add-ins for flavor and texture

This is where I get creative! Depending on my mood or what’s in my pantry, I might add:

• Dark chocolate chips
• Dried fruits (raisins, cranberries, apricots)
• Chopped nuts (almonds, walnuts, pecans)
• Shredded coconut

Now that we’ve gathered our ingredients, we’re ready to move on to preparing the granola bar mix. This careful selection of ingredients will ensure our bars are not only delicious but also packed with nutrition.

Preparing the Granola Bar Mix

A. Mixing dry ingredients

The first step to making sourdough granola bars is to throw all of your dry ingredients into a large mixing bowl. This includes chopped dried pitted dates, rolled oats, the sliced almonds or your alternate choice of nuts and seeds, salt, cinnamon, and any other add-ins you like.

C. Adding wet ingredients

Now, I move on to the wet ingredients. I combine:

• Sourdough starter
• Olive oil
• Maple syrup or honey
• Peanut butter
• Vanilla extract

I whisk these together in a separate bowl with a fork before pouring them over the dry mixture. Make sure the starter gets broken up nicely This ensures even distribution of flavors.

D. Combine the Two

Pour the wet ingredients over the dry ingredients and stir with a wooden spoon.

I make sure to mix everything thoroughly, ensuring all ingredients are well combined. This creates a cohesive mixture that will hold together beautifully when baked. Now, I’m ready to move on to shaping and baking my granola bars.

As previously mentioned, sourdough granola bars are very versatile and can be adjusted to your liking. However, it’s important to make sure the amount of dry ingredients and the amount of wet ingredients stays about the same. This ensures that your granola bars end up with a nice, chewy texture.

Shaping and Baking

A. Choosing the right pan

When it comes to shaping and baking my sourdough discard granola bars, I always start by selecting the perfect pan. I’ve found that a 9×13-inch baking pan works best for this recipe. It provides just the right depth and surface area to create bars that are neither too thick nor too thin. A jelly-roll pan works nicely as well. Make sure whatever pan you use has a rim so the mixture will not spill out.

To make removal and cutting easier, I line my pan with parchment paper, leaving some overhang on the sides. This simple step saves me a lot of hassle later on.

B. Pressing the mixture evenly

Once I’ve prepared my granola bar mixture, I pour it into the lined pan. The key here is to press it down firmly and evenly. I use the back of a spatula or my clean hands to ensure there are no air pockets and the mixture is compact. This helps the bars hold together better after baking.

C. Optimal baking temperature and time

I’ve experimented with various temperatures and found that baking at 350°F (175°C) for about 25-30 minutes yields the best results. However, ovens can vary, so I always keep a close eye on my bars during the last few minutes of baking. The sourdough granola bars are finished with the edges are starting to turn brown.

D. Cooling and cutting techniques

After baking, I let the granola cool completely in the pan. This step is crucial for achieving the right texture. Once cooled, I lift the entire slab out using the parchment paper overhang.

For cutting, I use these techniques:

• Use a sharp, large knife for clean cuts
• Score the top lightly before cutting through
• Wipe the knife clean between cuts for neater edges

Now that we’ve covered the shaping and baking process, let’s explore how to customize these granola bars to suit your taste preferences.

Customizing Your Sourdough Discard Granola Bars

Flavor variations

When it comes to customizing my sourdough discard granola bars, I love experimenting with different flavor combinations. Here are some of my favorite variations:

1. Chocolate Lover’s Delight: Add dark chocolate chips and cocoa powder
2. Tropical Paradise: Mix in dried mango, coconut flakes, and macadamia nuts
3. Autumn Spice: Incorporate pumpkin puree in place of peanut butter, cinnamon, and nutmeg
4. Berry Blast: Use a mix of dried berries like cranberries, blueberries, and goji berries

Storage and Serving

A. Proper storage methods

When it comes to storing my homemade sourdough discard granola bars, I’ve found that an airtight container is the best option.

Personally, I always stick my granola bars in baggies in the freezer. We pull them out as we need them and let them set on the counter for about an hour before eating them. This is a great way to pack them for lunches!

I always make sure to cool the bars completely before storing them. To prevent sticking, you can separate layers with parchment paper.

B. Shelf life of sourdough discard granola bars

The shelf life of my sourdough discard granola bars depends on several factors:

• Room temperature: 1-2 weeks
• Refrigerated: 2-3 weeks
• Frozen: Up to 3 months

I’ve noticed that bars with higher moisture content (like those with fresh fruits) tend to spoil faster. To extend shelf life, you can choose to use honey which is a natural preservative! (I think that’s kind of cool!)

C. Creative serving suggestions

I love getting creative with my granola bars! Here are some of my favorite serving ideas:

1. Crumbled over yogurt for a quick breakfast
2. Paired with fresh fruit for a balanced snack
3. Dipped in melted dark chocolate for a decadent treat
4. Crushed and used as a topping for ice cream or smoothie bowls

For a special touch, I sometimes warm the bars slightly before serving. This brings out the flavors and makes them extra comforting. Now that we’ve covered storage and serving, let’s move on to troubleshooting common issues you might encounter when making these delicious bars.

Troubleshooting Common Issues

Bars too crumbly

When your granola bars turn out too crumbly, it’s often due to insufficient binding. I’ve found that adding more liquid ingredients or using a natural binder like chia seeds can help. Here’s a quick comparison of binding agents:

Binding Agent	Pros	Cons
Chia seeds	Natural, nutritious	Subtle texture change
Extra honey	Adds sweetness	Increases sugar content
Nut butter	Adds protein	May alter flavor

Bars too hard

If your bars are turning out too hard, I’ve discovered it’s usually because of overbaking or using too much dry ingredients. To fix this:

• Reduce baking time by 2-3 minutes
• Add more wet ingredients like honey or nut butter
• Use a mixture of quick oats and old-fashioned oats for better texture

Uneven baking

Uneven baking can be frustrating. I’ve learned that these steps can help:

1. Rotate the pan halfway through baking
2. Ensure even distribution of the mixture in the pan
3. Use an oven thermometer to check for hot spots

Get Baking!

I hope this recipe has inspired you to transform your sourdough discard into delicious, homemade granola bars. By understanding the unique properties of sourdough discard and following the simple steps outlined, you can create a nutritious and tasty snack that’s perfect for any time of day.

Remember, the beauty of these granola bars lies in their versatility. Don’t be afraid to experiment with different ingredients and flavors to make them truly your own. Whether you’re looking for a quick breakfast option, a post-workout snack, or a healthy treat for your kids’ lunchboxes, these sourdough discard granola bars are sure to become a staple in your kitchen. So, grab that jar of discard and get baking – your taste buds will thank you!