Editing Granola (section)

== Preparation == 

'''Pre-ferment'''
# Combine all pre-ferment ingredients in a bowl and mix them thoroughly. The texture should be gooey.
# Let sit for 3-8 hours (overnight?). Room temperature is fine. Depending on the state of your spent sourdough starter, the pre-ferment may bubble, swell, and basically act like a just-fed sourdough starter.  


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'''Final-mix + bake + after-bake'''
# Pre-heat the oven to 350°F (~175°C).
# Stir and incorporate honey and oil into pre-ferment mixture. These are your "liquid" ingredients.
# Combine and stir the other (dry) final mix ingredients.
# Stir and incorporate the dry and wet ingredients together.
# Once well-mixed, scoop and spread the raw granola on a baking sheet lined with parchment, silpat, or something else to prevent sticking. It's good to spread it out so it's pretty thin and even.
# Bake about 20-25 minutes (you should start to see a little bit of browning at the edges).
# Remove granola from oven and lower the heat to 250°F (~125°C). This is a good time to cut the granola into bars or somewhat smaller chunks, rotate any pieces around to avoid burning and ensure even browning, or make any other adjustments you deem fit. 
# Return to the (cooler) oven and bake for another 30-40 minutes (approximate) until the granola reaches a desirable level of browned/crisped. Remember that it will crisp up further as it cools.
# Once you're happy with it, turn off the oven and/or remove the pan to allow it to cool.
# Once fully cooled, you can break up your granola into smaller and still-more manageable chunks/clusters, add any after-bake mix-ins, and store it in an airtight container. It should keep for a while (and usually doesn't last long enough to figure out when it goes bad).