Sourdough Discard Tortilla Recipe (2024)

FAQs

Why don t my homemade tortillas puff up? ›

You need ample moisture that can react with the heat in order for it to ultimately convert to steam and puff. If your masa has too little moisture, the tortilla in development will dry out before it can ever puff. A proper mixing/kneading process is critical to ensuring well-distributed and even moisture.

You can store mature sourdough discard in the refrigerator indefinitely. As long as there is no mold, it is good to use. It may develop a grayish liquid on top called “hooch” which can be poured off before use or stirred in.

The reward is a homemade tortilla that's fluffy, pliable, and elastic, perfect for making the best burritos you've ever had. The most important part of making a great tortilla is to not overwork the dough and to make sure it is hydrated enough. If the dough is overworked, then it will be difficult to roll out.

While you can technically make a sourdough starter with self-rising flour, it's not the best choice and is generally not recommended. Self-rising flour contains baking powder and salt, ingredients that can inhibit the growth of the wild yeasts and bacteria needed to produce a healthy sourdough starter.

Your tortilla has to be even.

Once you place your ball inside the prensa, it will most likely be slanted, making one side fatter than the other side. This will not work because the steam will begin to form the bubble on the thinner side, but it won't be strong enough to puff the thicker side.

Heat a skillet over medium-high heat and add 2-3 tablespoons of oil. Once the oil is smoking hot, use tongs to carefully add a tortilla to the hot oil. Cook for 5-10 seconds until golden brown, then flip and fry another 5-10 seconds. The tortilla with puff up like a balloon once flipped.

How long can sourdough discard be stored? Best practice is to use the discard within 3-4 weeks, but if left longer it is okay. It just becomes more broken down and sour over time.

If you see any streaks of pink or orange on your discard, this is a sign of mold and it is best to toss it.

I recommend keeping sourdough discard for about one week, but I do know others who keep it for much longer. After one week, there is a higher risk of mold or bad bacteria growing on the discard.

TORTILLA BLENDTM Sodium Bicarbonate can specifically target the attributes of height and volume, uniform cell structure, bready texture, toast point color and reduced translucency. Sodium Bicarbonate: Timing of the leavening reaction is key to obtaining the best tortilla texture, height and opacity.

Do you need baking soda or baking powder for tortillas? ›

I tested a few different variations and found that just a little bit of baking powder yielded the best texture albeit a very minor difference compared to the version without baking powder. So, if you don't have baking powder then you can omit it altogether. The tortillas will be just as good!

Some tortilla makers cover their dough and rest it overnight in the fridge, making it even easier to work with. There are a few reasons why this is so critical. It allows the dough to thoroughly and evenly hydrate, creating a consistent mix that cooks the same way every time.

Typical signs of food spoilage and mold include pink, orange, or green colors, white fuzzy spots, or sometimes areas that are darker with white areas on top. If you see any of these signs, I would recommend throwing your starter away and creating a new one.

Yeast will die if exposed to temps of 60C or above (140F). It is very likely that your sourdough starter will actually die at temps lower than this. Anything above 120F (50C) would be considered too hot for a sourdough starter and will kill the wild yeast if exposed for long periods.

In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it's done. Keep cooked tortillas covered wrapped in a napkin until ready to eat. Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.

Preheat the skillet or griddle: A hot skillet or griddle will help the tortillas cook quickly and puff up. Heat the skillet or griddle to a medium-high heat before cooking the tortillas. Cover the tortillas: After placing the tortilla in the skillet or griddle, cover it with a lid or a large bowl.

She is adamant that the dough should not be tacky. If the bread is sticking to your fingers, add a small amount of flour until it stops sticking. She does warn that going too far in the other direction — adding too much flour during this process — will make the tortillas hard. It's about striking the right balance.