Sourdough bread enthusiasts know the joy of baking with a sourdough starter, but there’s one common issue that most people face when making sourdough: the excess discard. Every time you feed your starter, you’re left with a portion of it that usually ends up in the trash. But what if there was a way to turn that sourdough discard into something delicious instead of wasting it? Enter Sourdough Discard Tortillas.

These tortillas are soft, flavorful, and perfect for everything from tacos to wraps to quesadillas. By utilizing the discard from your sourdough starter, you not only reduce waste but also add an extra depth of flavor to your tortillas. In this blog post, we’ll explore how to make sourdough discard tortillas, step-by-step, and provide some tips, variations, and ideas to make the most of this fantastic recipe.

What Are Sourdough Discard Tortillas?

Sourdough discard tortillas are a unique twist on the classic tortilla recipe. Instead of using just flour, water, and salt, you incorporate sourdough discard into the dough. The discard, which is a byproduct of maintaining a sourdough starter, adds a tangy flavor and a slightly chewy texture to the tortillas. The beauty of these tortillas lies in the fact that they are a perfect way to reduce food waste while elevating the flavor of your meals.

By using sourdough discard, you get the benefits of sourdough’s natural fermentation without needing to bake a full loaf of bread. Plus, they’re quick and easy to make no need for any complicated fermentation process.

Ingredients You’ll Need

Making sourdough discard tortillas requires just a few simple ingredients. Here’s what you’ll need:

• 1 cup sourdough discard (Make sure it’s not too watery or too old. If it’s been sitting in your fridge for a while, give it a stir before using.)
• 1 ½ cups all-purpose flour (You can use whole wheat flour or a mix of whole wheat and all-purpose flour for a slightly nuttier flavor.)
• ½ teaspoon salt
• 2 tablespoons vegetable oil(Or you can use melted butter for a richer taste.) 
• ¼ cup warm water (Add more if needed to bring the dough together.)
• Optional: 1 teaspoon baking powder (This will make the tortillas a little fluffier, but it’s not necessary.)

These ingredients will make about 8 medium-sized tortillas, but feel free to adjust the quantities if you need more or fewer.

Step-by-Step Guide to Making Sourdough Discard Tortillas

Mix the Dough

Start by combining the sourdough discard, flour, salt, and optional baking powder in a large mixing bowl. Mix the dry ingredients together first to ensure the salt is evenly distributed.

Add the vegetable oil (or melted butter), then slowly pour in the warm water, a little at a time. Stir with a spoon until the dough begins to come together. Depending on the consistency of your sourdough discard, you may need a little more or less water to form a soft dough.

Once everything is mixed, turn the dough out onto a lightly floured surface and knead it for about 5 minutes. The dough should be smooth, soft, and slightly tacky to the touch. If it’s too sticky, add a little more flour; if it’s too dry, add more water, a teaspoon at a time.

Rest the Dough

Once your dough is kneaded, cover it with a damp cloth or plastic wrap and let it rest for about 30 minutes. Resting the dough helps to relax the gluten and makes it easier to roll out the tortillas.

After the dough has rested, divide it into 8 equal portions. Roll each portion into a ball. You can make larger or smaller tortillas depending on your preference, but the typical size is about the size of a golf ball.

 Roll Out the Tortillas

Lightly flour your work surface, and take one dough ball at a time. Using a rolling pin, roll the dough into a thin circle, about 6 to 8 inches in diameter. Try to keep the thickness consistent, but don’t worry if they’re not perfectly round—each tortilla will have its own unique shape and character.

If the dough sticks to the rolling pin or your surface, dust it lightly with more flour.

 Cook the Tortillas

Heat a dry skillet or cast iron pan over medium-high heat. Once the pan is hot, place one tortilla onto the pan. Cook for about 30 seconds on the first side. You’ll see bubbles begin to form on the top of the tortilla, and the bottom should have golden brown spots.

Flip the tortilla and cook for another 30 seconds on the second side. The tortilla should be soft and slightly puffed up.

Repeat this process with the remaining dough balls. Keep the cooked tortillas warm by wrapping them in a clean towel as you go.

 Enjoy Your Sourdough Discard Tortillas

Your sourdough discard tortillas are now ready to use! Serve them with your favorite fillings, or use them for making tacos, wraps, or even as a side dish to accompany your meal.

Tips and Tricks for Perfect Sourdough Discard Tortillas

• Use a Hot Pan: Make sure your pan or skillet is hot before adding the tortillas. This ensures they cook quickly and evenly, creating those lovely air bubbles.
• Don’t Overwork the Dough: Knead the dough just enough to bring it together. Overworking it can lead to tough tortillas.
• Resting the Dough is Key: Allowing the dough to rest for 30 minutes makes rolling the tortillas much easier and results in a more tender texture.
• Adjust Consistency: Depending on your sourdough discard, you may need to adjust the amount of water in the dough. It should be soft but not sticky.
• Storage: These tortillas are best served fresh, but you can store them in an airtight container for a few days. To reheat, warm them in a pan for a few seconds on each side. You can also freeze them for longer storage just separate each tortilla with parchment paper to prevent sticking.

Variations to Try

While the basic recipe is delicious on its own, you can easily experiment with different variations to customize your sourdough discard tortillas. Here are some ideas:

Garlic and Herb Tortillas

Add 1-2 teaspoons of garlic powder and your choice of dried herbs (like oregano, thyme, or rosemary) to the dough. This will give the tortillas a flavorful twist that pairs well with Mediterranean or Italian-inspired fillings.

Spicy Tortillas

For a spicy kick, add ½ teaspoon of cayenne pepper or chili powder to the dough. These tortillas will be perfect for spicy tacos or burritos.

 Whole Wheat Tortillas

Replace half of the all-purpose flour with whole wheat flour for a heartier, more nutritious version. Whole wheat sourdough discard tortillas have a slightly nutty flavor and are packed with fiber.

 Cheesy Tortillas

Add ½ cup of shredded cheese to the dough for a cheesy twist. These tortillas are great for quesadillas, and the cheese adds richness and flavor to the dough.

 Vegan Tortillas

This recipe is already naturally vegan, but if you’re looking to make it even more plant-based, swap the vegetable oil with olive oil and use a dairy-free butter substitute if desired.

Why You Should Try Sourdough Discard Tortillas

There are many reasons to try making sourdough discard tortillas:

• Reduce Waste: Sourdough discard is often thrown away, but you can easily repurpose it into something delicious.
• Flavorful: The tanginess from the sourdough starter adds an extra dimension to the flavor of the tortillas.
• Quick and Easy: These tortillas come together quickly and don’t require long resting times, unlike traditional sourdough bread.
• Versatile: You can use them for tacos, wraps, quesadillas, or simply as a side to soups and stews.
• Customizable: Feel free to add spices, herbs, or even cheese to match your tastes.

Conclusion

Sourdough discard tortillas are a fantastic way to make use of the excess starter you have after feeding your sourdough. Not only do they reduce waste, but they also add a unique flavor and texture that you won’t find in regular tortillas. Whether you’re using them for tacos, wraps, or just enjoying them as they are, these tortillas will elevate your meals and impress anyone who tastes them.

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