FULL RECIPE TUTORIAL BELOW!

1. Preheat the oven to 350 degrees F.
2. First, in a small bowl, whisk together cinnamon and sugar to create the cinnamon sugar topping. Set to the side. 
   100 grams sugar, 6 grams ground cinnamon
3. In a bowl of a food processor, add flour, sugar, ground cinnamon, and salt. Cut cold/frozen butter into small cubes and add to the food processor. Mix until the butter resembles pea-sized pieces. 

   This can also be done by hand in a mixing bowl with a pastry cutter.
   220 grams all-purpose flour, 50 grams sugar, 6 grams ground cinnamon, 3 grams salt, 113 grams unsalted butter, cold/frozen
4. Next, add sourdough discard and vanilla extract and mix. If after 30 seconds the dough doesn't come together, you may need to add cold water to the dough. It just depends on your sourdough discard. Add 1 Tablespoon at a time and mix for 15-30 seconds before adding any additional water. 

   You can use active starter in this recipe, just make sure to use the same weight (120g).
   120 grams sourdough discard **see notes below, 4 grams vanilla extract, additional cold water
5. Once the dough is formed, place it on a lightly floured surface. Cut the dough in half. 
6. With a rolling pin, roll out one piece of dough at a time into a large rectangle, 1/8th of an inch thick. The thinner the dough, the crunchier the cereal! You will need to reflour your surface and flip the dough every once in a while so that it doesn't stick to your work surface.
7. Gently move the dough onto a parchment-lined baking sheet. Brush the melted butter, then generously sprinkle with the sugar mixture. 
   57 grams unsalted butter, melted
8. Using a pizza cutter or something sharp, cut the dough into tiny squares. Space out the squares about 1/2 inch apart. Bake for 15-20 minutes, or until the sourdough cinnamon toast crunch cereal is golden brown. 
9. Cool and enjoy in a bowl with some milk!