Sourdough Granola The fermentation doesn't compete with

The fermentation doesn't compete with the citrus — it amplifies it

The sourdough adds an extra layer of crunch and a mild

It tastes like sourdough that remembers it has blueberries in it

It's not the soft

slightly sweet crumb that grocery sandwich bread is engineered to deliver — just made with real ingredients instead of preservatives and dough conditioners

Sourdough Granola The fermentation doesn't compete withMost granola is oats, sugar, oil, and a flavoring. This one starts with something different: real sourdough, folded into the grain base before it goes into the oven. The sourdough adds an extra layer of crunch and a mild, pleasant tang that keeps the sweetness in check and makes this granola taste like something deliberately made rather than something processed. We mix it with whole grain oats and a blend of chia, flax, sunflower, and pumpkin seeds