Sourdough Discard Tortillas

In the world of cooking and baking, the concept of utilizing every ingredient to its fullest potential has gained significant traction, especially among eco-conscious food enthusiasts. One of the most innovative ways to reduce food waste is by incorporating sourdough discard into various recipes. Sourdough discard, the leftover portion of your sourdough starter that is typically thrown away during the feeding process, holds immense potential in the culinary realm. Instead of discarding this flavorful byproduct, it can be transformed into delightful treats, such as tortillas.

Discover a delicious way to reduce food waste with sourdough discard tortillas. This innovative recipe transforms leftover sourdough starter into soft, flavorful tortillas ideal for various fillings. Enjoy the nutritional benefits of probiotics and enhanced flavors, all while making homemade tortillas that outshine store-bought alternatives. Learn how to create these tasty treats and elevate your cooking while being eco-conscious. Say goodbye to waste and hello to scrumptious meals!

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Ingredients

1 cup sourdough discard (unfed)

1 ½ cups all-purpose flour (or whole wheat flour)

½ teaspoon salt

¼ teaspoon baking powder

2 tablespoons vegetable oil (or melted butter)

½ cup warm water (adjust as needed)

Instructions

Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, salt, and baking powder until well blended.

Incorporate Sourdough Discard: Add the sourdough discard and vegetable oil to the dry mixture. Use a fork or your hands to combine until a shaggy dough forms.

Add Warm Water: Gradually add the warm water, a few tablespoons at a time, kneading the dough gently until it comes together into a soft but not sticky ball. You may not need all the water, so add just enough to achieve the right texture.

Knead the Dough: Transfer the dough to a floured surface and knead for about 3-5 minutes until it’s smooth and elastic.

Rest the Dough: Cover the dough with a clean kitchen towel and let it rest for at least 30 minutes at room temperature. This will allow the gluten to relax and make it easier to roll out.

Divide and Shape: After resting, divide the dough into 8 equal pieces. Roll each portion into a ball and flatten slightly into a disc.

Roll Out Tortillas: On a lightly floured surface, roll each disc into a thin circle about 6-8 inches in diameter. Try to make them as even as possible.

Cook the Tortillas: Heat a dry skillet or cast iron pan over medium-high heat. Once hot, add a rolled-out tortilla and cook for 30-60 seconds on each side until you see golden spots and it’s cooked through. Adjust the heat if needed.

Keep Warm: As you cook each tortilla, stack them on a plate and cover with a clean kitchen towel to keep them warm and pliable.

Serve: Enjoy your fresh sourdough discard tortillas with your favorite fillings, whether it’s tacos, quesadillas, or even a simple spread of butter and salt.

Prep Time, Total Time, Servings: 10 min | 50 min | 8 tortillas