Sourdough Discard Tortilla Recipe (2024)

FAQs

What is the best flour for sourdough starter? ›

All-purpose Flour

It strikes a perfect balance of softness and structure, making it an ideal choice for various recipes. Due to its wide availability and affordability, all-purpose flour is often my top recommendation for creating and maintaining a sourdough starter.

I don't recommend using starter discard from the fridge to make sourdough bread. Why? The discard could be sitting in the fridge for several days, up to 2 weeks, which is far too long without feeding in an environment that's too cold.

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.

Adding whole grain flour: Whole grain flour, particularly whole rye flour (pumpernickel), tends to promote more sour flavor in bread for two reasons. First, the type of sugars available in whole rye (or whole wheat) flour encourage a shift toward acetic acid production.

Rye Flour: Rye flour is another popular option for sourdough starters. Naturally rich in amylases, nutrients, and microbes, this cereal flour enables a starter to quickly convert sugars for faster, more efficient fermentation.

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.

Adding too much flour to knead or to roll out the tortillas will also create hard and dry tortillas.

If you're making homemade tortillas and want to prevent them from cracking when you bend them, here are some tips: Add fat: Adding a small amount of fat, such as vegetable oil or lard, to the dough can help make it more pliable and elastic, which can prevent cracking.

If you have an established sourdough starter you can use any flour of your choosing! Honestly, I've even used bleached flour on the rare occasion if I'm in a pinch and don't have unbleached flour in our pantry.

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.

Is bread flour or all-purpose flour better for sourdough? ›

Can You substitute Bread Flour for All Purpose in Sourdough? Yes, but it's not always an even swap. Flour is a like a sponge. And because all purpose flour absorbs less water than bread flour, you'll need to reduce the total amount of water in a recipe that specifically calls for bread flour.

Yes. While you cannot just use your favorite sourdough bread recipe (or any other sourdough recipe) and convert it to an einkorn version one-for-one, you can easily use einkorn flour for sourdough with a few tweaks. This is because einkorn flour requires less liquid than other flours.