Sourdough Discard Tortilla Recipe (2024)

FAQs

Why don't my homemade tortillas puff up? ›

Compression, compression, compression.

You don't want a tortilla that's too thick — the steam won't rise under the weight of too much masa! A very thin tortilla will also be susceptible to tearing, which will sabotage your chance at a puff.

Sourdough discard only lasts a day or two at room temperature. As such, it is best to keep your discard in the fridge, where it will last for up to one week. Of course, you can only rely on it lasting that long if you store it correctly.

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.

Adding too much flour to knead or to roll out the tortillas will also create hard and dry tortillas. Do not overcook. It will dry out the tortillas and create tough tortillas. Thinner tortillas require less time to cook than thicker tortillas.

While it will smell different to a fed, active starter, it won't smell unpleasant. The discard should be fine in the fridge, however if it is displaying signs of mold or any pink or orange tinges then it has gone bad and needs to be tossed.

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. If you stir it in, the flavor will become more sour.

You can store sourdough discard in the fridge for up to 2 weeks. It's fine to leave it on the counter for up 24 hours, however if you aren't planning to use it straight away it's always better to store it in the fridge.

It can sit on the counter for up to an hour if needed, but don't go beyond that. Pro Tip: Resting for at least 15 minutes relaxes the gluten so you can roll them out into smooth discs of deliciousness. Once the dough has rested (don't skip this step!!), you are ready to roll the tortillas out and to cook them.

Raw Dough Can Contain Germs That Make You Sick

That means it hasn't been treated to kill germs that cause food poisoning, such as Escherichia coli (E. coli) and Salmonella. These harmful germs can contaminate grain while it's still in the field or flour while it's being made.

Why is my homemade tortilla dough too sticky? ›

If your dough is too crumbly, it probably needs a little more water. If it's too sticky, it probably needs more flour or masa harina. Add more ingredients accordingly, and be sure to knead the dough for a few minutes between additions to better facilitate absorption.

If you think you killed your starter with heat, always use a probe thermometer to take the temperature in the center of the starter. If it is below 130F/54C it is still alive, even if it was exposed to a higher oven temperature for a short 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.

In some cases, a type of bacteria may be present in your starter – it naturally produces acetone. Acetone is a natural byproduct of fermentation. It's root cause is often difficult to pinpoint and it can come and go over time. In general, if you keep your starter “healthy” the acetone odor will dissipate.

The resting period allows the gluten to develop, and this makes the dough easier to stretch when forming the tortillas. Do not skip this step (otherwise the dough will shrink back when stretched). The comal should be just hot enough, so when cooking the tortillas, the spots that form are a light-brown color.

Pro Tip: Resting for at least 15 minutes relaxes the gluten so you can roll them out into smooth discs of deliciousness. Once the dough has rested (don't skip this step!!), you are ready to roll the tortillas out and to cook them.

Household Items Come in Handy. We found that for shaping the soft dough for corn tortillas, a plastic zipper-lock bag cut down the seam on both sides will give your tortillas a better release than parchment paper will. Pressing the dough flat using a glass pie plate gives you control over the process.