What can I do with sourdough discard?

Sourdough discard can be used in a variety of recipes, from pancakes and waffles to cakes and crackers. It's a great way to reduce food waste and add a tangy flavor to your baked goods.

Can I make sourdough tortillas with active starter?

While this recipe is specifically designed for sourdough discard, you can adapt it to use active starter. You may need to adjust the amount of flour and water to achieve the desired consistency, as active starter contains a higher water content.

How do I store sourdough discard tortillas?

Store your cooked 4 ingredient sourdough discard tortillas in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. You can also freeze them for longer storage; just make sure to separate them with parchment paper to prevent sticking.

What is discard sourdough?

Discard sourdough is the portion of your sourdough starter that you remove before feeding. It's necessary to maintain a healthy starter and prevent it from growing too large. Traditionally this is tossed out, but it can be used in a myriad of recipes.

4 Ingredient Sourdough Tortillas: Amazing, Easy Recipe Secrets

Name: 4 Ingredient Sourdough Discard Tortillas: Easiest Recipe EVER!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 cup (240g) sourdough discard, unfed and at room temperature; 2 cups (250g) all-purpose flour, plus more for dusting; 1/4 cup (60ml) olive oil (or any neutral flavored oil); 1 teaspoon salt

Description

Easy and delicious 4 ingredient sourdough discard tortillas recipe. A great way to use up your sourdough discard for perfect homemade tortillas

Ingredients

Scale

1 cup (240g) sourdough discard, unfed and at room temperature
2 cups (250g) all-purpose flour, plus more for dusting
1/4 cup (60ml) olive oil (or any neutral flavored oil)
1 teaspoon salt

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Instructions

1. Combine Ingredients: In a large bowl, mix together the sourdough discard, flour, oil, and salt. If the dough is too sticky, add flour one tablespoon at a time until it forms a smooth ball.
2. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until it’s smooth and elastic.
3. Rest the Dough: Place the dough back in the bowl, cover with a clean kitchen towel, and let it rest for at least 30 minutes, or even up to an hour. This allows the gluten to relax, making the tortillas easier to roll out.
4. Divide the Dough: Divide the dough into 12 equal pieces. Roll each piece into a small ball.
5. Roll Out the Tortillas: On a lightly floured surface, use a rolling pin to roll each ball into a thin circle, about 6-8 inches in diameter. The thinner you roll them, the better!
6. Cook the Tortillas: Heat a dry cast iron skillet or griddle over medium high heat. Once hot, place a tortilla in the skillet and cook for about 30-60 seconds per side, or until lightly browned and blistered.
7. Keep Warm: As you cook the tortillas, stack them in a tortilla warmer or wrap them in a clean kitchen towel to keep them warm and soft.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Bread
Cuisine: Mexican

Nutrition

Calories: 150
Sugar: 0g
Sodium: 150mg
Fat: 6g
Saturated Fat: 1g
Carbohydrates: 20g
Fiber: 1g
Protein: 3g
Cholesterol: 0mg