Ingredients
- 1 cup 240 g active sourdough starter or discard (100% hydration)
- 1 ½ cups 190 g all-purpose flour
- 2 tbsp neutral oil or melted butter
- ½ tsp fine sea salt
- 1 –2 tbsp warm water
Instructions
- Mix ingredients. In a bowl, stir starter, flour, oil, and salt. If mixture is too dry, add 1 tbsp warm water at a time until it forms a soft dough.
- Knead lightly. Knead 30–60 seconds in the bowl until cohesive.
- Rest. Cover and let rest 10–20 minutes (starter flavor integrates; resting makes rolling easier).
- Divide. Divide into 8–10 balls and flatten.
- Roll/press. Roll or press to ~1/8″ thickness.
- Cook. Cook on preheated skillet 30–60 seconds per side until lightly spotted and cooked through. Keep warm.
Ideal Temperature for Sourdough Bulk Fermentation
Use our free interactive calculator to find the perfect timings for your starter and bulk fermentation.
Frequently Asked Questions
Q: How long does Sourdough Tortillas (uses discard or active starter) stay fresh?
You can store Sourdough Tortillas (uses discard or active starter) in an airtight container at room temperature for up to 3 days. For longer storage, freeze it in an airtight bag for up to 3 months. Thaw at room temperature before serving.
Q: Can I use active dry yeast instead of sourdough starter for Sourdough Tortillas (uses discard or active starter)?
This recipe is specifically developed to utilize the natural wild yeast in a sourdough starter. While you can technically substitute commercial yeast, it requires drastically altering the hydration levels and proofing times, which changes the authentic flavor profile.
Q: Why is my dough too sticky or hard to handle?
Sticky dough is incredibly common in sourdough baking. It is usually caused by either over-hydration (adding too much water for your flour's absorption capacity) or over-fermentation. If the dough is unmanageable, try reducing the liquid by 5-10% on your next bake, or perform an extra set of stretch and folds to build gluten strength.