Comments on: Chewy Sourdough Granola Bars http://www.wildyeastblog.com/2011/05/31/sourdough-granola-bars/ Notes from my kitchen, in which I bake bread and raise a few other matters Fri, 24 May 2013 02:12:06 +0000 hourly 1 http://wordpress.org/?v=3.4.2 By: Megan Miller http://www.wildyeastblog.com/2011/05/31/sourdough-granola-bars/comment-page-1/#comment-47212 Megan Miller Tue, 13 Nov 2012 18:45:27 +0000 http://www.wildyeastblog.com/?p=9764#comment-47212 Thank you for this creative use of leftover starter! I have simply taken my usual granola bars recipe and replaced the flour and some of the oil to make delicious, chewy granola bars my kids love. I have also successfully replaced some more of the oil with nut butter (peanut or others). I have made them several times now, over the last 3 months, and every time it turns out great. (But maybe that's because anything with mini chocolate chips turns out great?) Thank you for this creative use of leftover starter! I have simply taken my usual granola bars recipe and replaced the flour and some of the oil to make delicious, chewy granola bars my kids love.
I have also successfully replaced some more of the oil with nut butter (peanut or others). I have made them several times now, over the last 3 months, and every time it turns out great. (But maybe that’s because anything with mini chocolate chips turns out great?)

]]> By: Jennifred http://www.wildyeastblog.com/2011/05/31/sourdough-granola-bars/comment-page-1/#comment-42447 Jennifred Mon, 24 Sep 2012 01:16:31 +0000 http://www.wildyeastblog.com/?p=9764#comment-42447 Great sounding recipe! Have made granola for years with coconut oil and a variety of dried nuts, fruits, extracts...even blackstrap for some manly granola...which tastes pretty good! Use black walnuts for good flavor..and combined with maple syrup. However, my sons have requested granola bars, and all the recipes I've tried they fall apart. Will try the sourdough recipe; perhaps that is the 'glue' that will hold them together. Will get back with the results later this week-hopefully:) Great sounding recipe! Have made granola for years with coconut oil and a variety of dried nuts, fruits, extracts…even blackstrap for some manly granola…which tastes pretty good! Use black walnuts for good flavor..and combined with maple syrup. However, my sons have requested granola bars, and all the recipes I’ve tried they fall apart. Will try the sourdough recipe; perhaps that is the ‘glue’ that will hold them together.
Will get back with the results later this week-hopefully:)

]]> By: Daniel http://www.wildyeastblog.com/2011/05/31/sourdough-granola-bars/comment-page-1/#comment-19597 Daniel Tue, 02 Aug 2011 06:03:21 +0000 http://www.wildyeastblog.com/?p=9764#comment-19597 Hi Susan, thanks for running such a wonderful source of information and inspiration. A friend (http://foodscratch.wordpress.com/) recommended Wild Yeast when I wanted to start making sourdough 6 months ago. Since then my starter has been used and abused, fed up on rye flour then consigned to the fridge for three weeks at a time while I travel for work. Resuscitating the starter has meant numerous batches of pancakes to use the discard, and this granola recipe made a great alternative. The batch I made used a higher proportion of seeds and nuts etc to the starter, and they were toasted, along with rolled oats. The thicker bar had a nice contrast of crisp and chewy, but I am undecided whether I enjoy the sourness from the old starter or not. Maybe when it is fresher and less acidic. All in all though, a great starting point. Hi Susan, thanks for running such a wonderful source of information and inspiration. A friend (http://foodscratch.wordpress.com/) recommended Wild Yeast when I wanted to start making sourdough 6 months ago. Since then my starter has been used and abused, fed up on rye flour then consigned to the fridge for three weeks at a time while I travel for work.

Resuscitating the starter has meant numerous batches of pancakes to use the discard, and this granola recipe made a great alternative.

The batch I made used a higher proportion of seeds and nuts etc to the starter, and they were toasted, along with rolled oats. The thicker bar had a nice contrast of crisp and chewy, but I am undecided whether I enjoy the sourness from the old starter or not. Maybe when it is fresher and less acidic.
All in all though, a great starting point.

]]> By: MC http://www.wildyeastblog.com/2011/05/31/sourdough-granola-bars/comment-page-1/#comment-19184 MC Fri, 01 Jul 2011 15:47:44 +0000 http://www.wildyeastblog.com/?p=9764#comment-19184 Hi Susan! I just made awesome granola bars using your recipe (with a few different ingredients). What a fantastic idea for leftover starter! Thank you! If you want to take a peak at the substitutions I made, you'll find the list at http://www.farine-mc.com/2011/06/sourdough-granola-bars.html Hi Susan! I just made awesome granola bars using your recipe (with a few different ingredients). What a fantastic idea for leftover starter! Thank you! If you want to take a peak at the substitutions I made, you’ll find the list at http://www.farine-mc.com/2011/06/sourdough-granola-bars.html

]]> By: Susan http://www.wildyeastblog.com/2011/05/31/sourdough-granola-bars/comment-page-1/#comment-18963 Susan Sat, 18 Jun 2011 19:57:40 +0000 http://www.wildyeastblog.com/?p=9764#comment-18963 Tim, when I make these again I will increase the batch size by 50% for the same size pan to make them thicker. Haven't done it yet, though. Tim, when I make these again I will increase the batch size by 50% for the same size pan to make them thicker. Haven’t done it yet, though.

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