…or should I say “Granola Bars à la Susan“? Because it is on Susan’s blog, Wild Yeast, that I got the awesome, fantastic, super clever idea of using leftover 100% hydration levain to make granola bars! It simply had never occurred to me before. Here is Susan’s original post.
But of course I understand that if I kept feeding it the amounts of flour and water it needs to continue to thrive, I would soon have enough levain to fill a swimming pool and then where would I be? So yes, I do throw some out more often than not but when I happen upon a great way to do otherwise, I just jump on it, and yesterday morning when I read Susan’s post (it dates back to the end of May but I was traveling then and it had escaped my attention), I quickly took stock of what I had on hand and went to work.
Susan/Wild Yeast says
Wow, fantastic! Cutting down on sweetener and adding a brown sugar topping is such a great idea. They look so yummy!
Super yum! Well you two inspire me, these look great! I may have to try some too….
Grace @FoodFitnessFreshAir says
MM, I love sour dough bread. I've never experimented with the flavor for other usages. I bet these are great!
Hi, Grace! It is actually a lot of fun to look for and find new uses for starter.
I'm going to have to try this as I am always looking for ways to use left over sourdough. I have never heard of a biscotti pan. I've alwasy just used a cookie sheet to make my traditional biscotti. What is the brand of your biscotti pan and how do you use it? Thank you for this post!
Hello Maribel, I bought my biscotti pan years ago (amazon still carries it: http://www.amazon.com/Chicago-Metallic-Non-Stick-Biscotti-5-25/dp/B000OZUWVI) but I have to say I do not use it for biscotti. I find a cookie sheet is just as easy. It is just the right size however for these sourdough bars… 🙂