Sourdough Discard Tortilla Recipe (2024)

FAQs

What is the best flour for sourdough starter? ›

The best flour blend for creating a new sourdough starter is 50% whole-meal flour (whole wheat or whole rye) and 50% bread flour or all-purpose flour. I recommend a 50/50 mix of whole wheat flour and bread flour. Why do you need to use these two types of flour?

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You don't want a tortilla that's too thick — the steam won't rise under the weight of too much masa! A very thin tortilla will also be susceptible to tearing, which will sabotage your chance at a puff.

You can store mature sourdough discard in the refrigerator indefinitely. As long as there is no mold, it is good to use. It may develop a grayish liquid on top called “hooch” which can be poured off before use or stirred in. If you stir it in, the flavor will become more sour.

The reward is a homemade tortilla that's fluffy, pliable, and elastic, perfect for making the best burritos you've ever had. The most important part of making a great tortilla is to not overwork the dough and to make sure it is hydrated enough. If the dough is overworked, then it will be difficult to roll out.

For more tang: Incorporate some rye flour and/or whole wheat flour early in the bread-making process, such as when feeding the mother culture and the preferment. Rye flour in particular will help your culture produce some acetic acid.

Compared to whole wheat flour, rye flour is said to be the most nutrient- and amylase-dense option for a sourdough starter. Overall, it has a lower gluten protein content than wheat flour, which means it produces slack, sticky, and dense doughs.

Notes. Back lard is preferable for its very mild pork flavor, although more neutral tasting leaf lard or vegetable shortening can be substituted for great results. The tortillas are best eaten fresh and while still warm.

Heat a skillet over medium-high heat and add 2-3 tablespoons of oil. Once the oil is smoking hot, use tongs to carefully add a tortilla to the hot oil. Cook for 5-10 seconds until golden brown, then flip and fry another 5-10 seconds. The tortilla with puff up like a balloon once flipped.

Adding too much flour to knead or to roll out the tortillas will also create hard and dry tortillas. Do not overcook. It will dry out the tortillas and create tough tortillas. Thinner tortillas require less time to cook than thicker tortillas.

While it will smell different to a fed, active starter, it won't smell unpleasant. The discard should be fine in the fridge, however if it is displaying signs of mold or any pink or orange tinges then it has gone bad and needs to be tossed.

When should you throw out a sourdough discard? ›

You can store sourdough discard in the fridge for up to 2 weeks. It's fine to leave it on the counter for up 24 hours, however if you aren't planning to use it straight away it's always better to store it in the fridge.

The dark liquid is a form of naturally occurring alcohol known as hooch, which indicates that your sourdough starter is hungry. Hooch is harmless but should be poured off and discarded prior to stirring and feeding your starter.

It can sit on the counter for up to an hour if needed, but don't go beyond that. Pro Tip: Resting for at least 15 minutes relaxes the gluten so you can roll them out into smooth discs of deliciousness. Once the dough has rested (don't skip this step!!), you are ready to roll the tortillas out and to cook them.

Some tortilla makers cover their dough and rest it overnight in the fridge, making it even easier to work with. There are a few reasons why this is so critical. It allows the dough to thoroughly and evenly hydrate, creating a consistent mix that cooks the same way every time.

Use hot water: Using hot water will melt the shortening which will cause the shortening to coat the flour and result in a tender and pliable tortilla.

This recipe uses regular, everyday all-purpose flour, but you can certainly make sourdough using whole-wheat, rye, or any other kind of flour. Wild yeast is everywhere, after all!

Active sourdough starter should have bubbles in it and also smell fresh and fruity. If yours seems a little sluggish, just keep it out of the fridge and step up the feeding schedule. Once you feed it every day for a few days to a week, it should show signs of life again.

So, what is 00 flour? 00 flour is the most finely sifted type of Italian flour, made only from the endosperm. A wheat kernel is made up of three key components – the germ, the bran, and the endosperm.

You can make sourdough with all-purpose or “plain” flour, but you will get better results with higher protein flours like “bread flour” or “strong flour” which typically have about 12.5% protein. All-purpose flours have about 11% (or lower) protein.