Sourdough Discard Tortillas

Name: Sourdough Discard Tortillas
Ingredients: 1/4 cup active or discard starter; 1/2 cup water; 2 tbsp avocado oil; 1/4 tsp salt; 1/4 tsp baking soda; 1 1/2 cups all purpose flour

If you’re an avid baker, you may be familiar with the old concept of sourdough discard, the portion of your starter that you remove and discard before feeding your main sourdough culture. While throwing away perfectly good dough may seem counterintuitive, the truth is that sourdough discard can actually be used in a wide range of culinary creations. Discard is simply inactive starter, or starter that hasn’t been fed and is flat and runny.

One thing you can make with sourdough discard are these these delicious and versatile Sourdough Discard Tortillas. Made with only a few simple ingredients, these tortillas are a great way to put that excess starter to good use while creating a satisfying and flavorful meal.

Why You’ll Love Tortillas Made with Sourdough Discard

Sourdough discard is full of flavor, thanks to the natural fermentation process that gives it its distinctive tangy taste. When incorporated into tortillas, that flavor profile adds a depth and complexity that simply can’t be matched by standard store-bought options.
Whether you’re using them to wrap up your favorite burrito fillings, to make a batch of crispy chips, or simply enjoying them warm with a smear of butter, Sourdough Discard Tortillas are incredibly versatile.
By using your sourdough discard to make tortillas, you’re reducing food waste and putting all of that good starter to use. This is a great way to contribute to a more sustainable kitchen, all while enjoying a delicious and satisfying meal.

Ingredients Needed

Active or Discard Starter is the old dough that you use to inoculate a new batch of bread dough with yeast and bacteria to ferment.
Water is the main liquid in the recipe and helps to hydrate the flour and activate the baking soda.
Avocado oil is a healthy fat that adds richness and moisture to the tortillas. Its mild flavor won’t overpower the sourdough flavor and helps the tortillas stay soft.
Salt is a common ingredient enhances the flavor of the tortillas and balances the sourdough taste.
Baking soda is the ingredient that reacts with the acid in the sourdough starter, creating a chemical reaction that helps the tortillas rise and develop their texture.
All-purpose flour is used in this recipe because its gluten content makes the tortillas stretchy and pliable. You can use other flours as well, but the ratios may need to be adjusted.

How to Store Homemade Tortillas

Fridge – To store homemade tortillas, wrap them in a clean kitchen towel or store them in an airtight container. You can keep them at room temperature for up to 2 days or refrigerate them for up to a week.

Freezer – If you want to freeze your tortillas, you can stack them with a layer of parchment paper in between each tortilla, and store them in a resealable plastic bag.

Reheat – When you’re ready to reheat them, simply warm them up in a dry skillet over medium heat for about 30 seconds on each side until they’re soft and warm. By storing your tortillas properly, you can enjoy their delicious taste and texture even days after making them.

FAQs

Why do homemade tortillas get hard?

If the tortillas are cooked for too long, they can become dry and hard. It’s important to cook them until they’re slightly crispy on the outside, but still soft and pliable in the middle.

Are homemade tortillas healthy?

When you make homemade tortillas, you have control over the ingredients that go into them. You can choose to use whole grain flours, which are higher in fiber, vitamins, and minerals than refined flours. You can avoid unhealthy additives like preservatives, which are often found in store-bought tortillas.

Can you make homemade tortillas without a tortilla press?

You can make homemade tortillas without a tortilla press. While having a tortilla press can make the process easier and more consistent, it’s not necessary to achieve great results. Using a rolling pin or even the bottom of a heavy skillet can help flatten your dough into a thin, round tortilla shape.

Is it worth making your own tortillas?

Yes, making your own tortillas can be very rewarding and worth the effort! Homemade tortillas have a fresh, unique flavor and texture that you simply can’t find in store-bought options. Plus, there are many benefits to making your own tortillas. Here are a few:

Customization – When making your own tortillas, you can customize the ingredients to suit your dietary needs or preferences, such as using gluten-free flour or adding your favorite seasonings.
Cost Savings – Making your own tortillas can be more cost-effective than buying them pre-made, especially if you’re using ingredients you already have on hand.
Sustainability – Making your own tortillas is a great way to reduce waste and be more environmentally conscious. When you make your own tortillas, you can control the amount of packaging and preservatives used.
Fun and Creative – Making tortillas from scratch can be a fun and creative activity that the whole family can enjoy. It’s an opportunity to learn a new skill and experiment with different flavor combinations.

Making your own tortillas is a great way to elevate your cooking skills. It’s also a great way to create delicious and unique dishes that your family and friends will love.

More Sourdough Recipes

Want make your own sourdough recipes? Check out my The Sourdough Essentials Digital Cookbook to get a better look at all the yummy recipes.

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Print Pin

These Sourdough Discard Tortillas are better than any other homemade tortilla you've ever made. Soft and made with active or discard starter and a few other ingredients.

Ingredients

1/4 cup active or discard starter
1/2 cup water
2 tbsp avocado oil
1/4 tsp salt
1/4 tsp baking soda
1 1/2 cups all purpose flour

Instructions

In a mixer, or by hand, combine all ingredients except the flour. Add flour and mix until the sides of the bowl are clean and a ball forms. This may take slightly more or less flour than listed.
Put the dough in a bowl and cover tightly. Put the bowl in the fridge for 4 hours and up to3 days.
Bring the dough out of the fridge and let come to room temperature (an hour or so).
Separate into 6 pieces (about 2 ounces each), roll into balls and let rest for 30 minutes.
Use a tortilla press or roll the dough out into circles. If the dough bounces back as it is being rolled out, let it rest for 15-20 minutes and roll again.
Cook the tortillas on a hot skillet for about 1 minute per side and serve hot.

Notes

This recipe can easily be doubled. These also freeze well, just lay the tortillas on a baking sheet and freeze individually for an hour. Stack the tortillas and freeze in a bag until ready to use!