Sourdough baking has been cherished for centuries and has become increasingly popular in recent years. It is not just favored for its deliciously tangy flavor but also for the numerous ways it can be incorporated into various recipes. I have decided that common store-bought cereals are not a health-conscious option for our family. I have been making homemade granola for years. In addition, I have begun testing other homemade cereal options. My kids love Cinnamon Toast Crunch, so I decided to try to make it from scratch. This is also a creative use of leftover starter or discard, and it not only reduces waste; but also introduces a nutritious and flavorful addition to your breakfast routine.
What is Sourdough?
Sourdough is a type of bread made through the natural fermentation of dough using wild lactobacilli and yeast. Unlike commercial yeast, which quickly leavens bread, sourdough requires a longer fermentation process, giving it its characteristic tangy flavor and chewy texture. The process begins with a sourdough starter, a mixture of unbleached flour and water that creates yeast and beneficial bacteria naturally from the environment.
What is Sourdough Discard?
Sourdough discard is the excess of the starter that is removed during the feeding process to maintain the right balance and prevent the starter from becoming too large. This discard can be used in various recipes to avoid waste and make the most of its unique flavor and nutritional benefits.
INGREDIENTS
- Sourdough Discard
- Flour – I use all-purpose un bleaches flour
- Sugar
- Salt
- Cinnamon
- Butter- cold
- Vanilla Extract – I make my own. Video here: https://youtu.be/c5tk8ACewoM?si=9cI7wFr-eYuShbh9
Benefits of Sourdough Cereal
- Nutritional Value: Sourdough cereal retains the nutritional benefits of sourdough bread, including improved digestibility, higher levels of vitamins and minerals, and a lower glycemic index compared to other cereals.
- Probiotics: The fermentation process in sourdough introduces beneficial bacteria that can aid in digestion and promote gut health.
- Flavor: Sourdough cereal has a distinct tangy flavor that adds a delightful twist to your breakfast, making it a refreshing change from traditional cereals.
- Sustainability: Using sourdough discard for cereal reduces food waste, making it an eco-friendly choice.
How to Make Sourdough Cereal from Discard
Ingredients:
For the Dough:
– 1 1/2 cups + 1 tablespoon all-purpose flour
– 1/4 cup sugar
– 1 tablespoon ground cinnamon
– 1/2 teaspoon salt
– 1/2 cup cold/frozen butter (1 stick)
– 1/2 cup sourdough discard
– 1 teaspoon vanilla extract
– Additional cold water (as needed)
– For the Cinnamon Sugar Mixture:
– 1/4 cup butter, melted
– 1/2 cup sugar
– 1 tablespoon ground cinnamon
Instructions:
STEP 1: Preheat the Oven:
– Preheat your oven to 350°F
STEP 2: Prepare the Cinnamon Sugar Topping:
– In a small bowl, whisk together 1 tablespoon of ground cinnamon and 1/2 cup of sugar. Set this mixture aside.
STEP 3: Make the Dough
– In the bowl of a food processor, combine 1 1/2 cups + 1 tablespoon of flour, 1/4 cup of sugar, 1 tablespoon of ground cinnamon, and 1/2 teaspoon of salt.
– Cut one stick of cold or frozen butter into small pieces and add to the food processor. Pulse until the mixture resembles pea-sized crumbs. Alternatively, you can use a pastry cutter to achieve the same texture by hand in a mixing bowl.
STEP 4: Add Sourdough Starter and Vanilla
– Add 1/2 cup of sourdough discard. Next, add 1 teaspoon of vanilla extract to the mixture. Pulse in a mixer or by hand until the dough begins to come together. If the dough is too dry, add cold water, 1 tablespoon at a time, mixing for 15-30 seconds after each addition until the dough forms.
STEP 5: Prepare the Dough for Rolling
– Place the dough on a lightly floured surface and cut it in half. Roll out one half at a time into a large rectangle about 1/8 inch thick. The thinner the dough, the crunchier the cereal! *NOTE: roll as thin as you can. The dough will puff up during the cooking process. My kids preferred the thinner cruncher pieces.
STEP 6: Transfer and Top the Dough
– Carefully transfer the rolled-out dough onto a parchment-lined baking sheet. Brush with 1/4 cup of melted butter and generously sprinkle with the cinnamon sugar mixture prepared earlier.
STEP 7: Cut into Squares
If you have made sourdough crackers before this is the same process.
– Using a pizza cutter, cut the dough into tiny squares. Space the squares about 1/2 inch apart on the baking sheet.
STEP 8: Bake the Cereal
Every oven is different, it is a good habit to watch the cereal the first time you make this to get a more accurate cooking time.
– Bake in the preheated oven for 15-20 minutes, or until the cereal is golden brown and crispy.
STEP 9: Cool, Serve & Store
– Allow the cereal to cool completely before serving. Enjoy in a bowl with milk or as a crunchy snack on its own!
– Store in an Airtight container
