sourdough tortilla recipe

A sourdough venture with a happy ending...



So my man decided that we needed to eat more fermented foods this year...He sought out a sourdough starter and babied it for weeks. Then it lay abandoned for quite some time. (He moved on to mastering KimChi.) The sourdough was an intriguing pet that somehow my mothering instincts couldn't let die...so I took it over. I had some good experiments, like muffins, and suffered some bad, like the coffee cake that my man and I both deemed horrid! Turns out that there is a lot to it, but after a while you realize that you're just over thinking it. It's not rocket science, it's wild yeast baby, and it's cool! Sooooooo, turns out I don't like sourdough bread all that much, and I like making it even less. It's time consuming and slightly volatile, which makes a freestyle experimenter like me turn out a lot of flops. To make use of my ever hungry pet, I began making pancakes, my experimentation paid off. Learning the nature of my sourdough took a while, but with persistence and ingenuity I was making great pancakes and muffins...nailed it!
................ but there had to be more for my pet...my precious.........

Recently I became disenchanted with the tortillas that are available at the store. They hang out on the shelves for months, donning a bizarre list of ingredients that require advanced witchery to pronounce. There had to be a better way...

Here is where my sourdough success comes in...making fresh tortillas with it...ahhhhh....to die for! We also eat a lot of Indian inspired dishes, and this recipe makes delightful naan. 

The-never-buy-tortillas-again-because-this-recipe- is-awesome... recipe

So here it is...and it makes about 10-14 tortillas (depending on your thickness,) or 6 flatbreads

mix 1/4 cup olive oil with
3/4 cup starter
3/4 cup water...(sourdough likes it un-chlorinated)
a dash of salt or two
and flour to make a smooth kneadable dough...add just enough so that it doesn't stick to your hands...should be from 2-4 cups mostly organic white and about a third cup of organic wheat or spelt flour.

Knead for a minute until smooth...let rest 10 minutes to 24 hours,
but please know that the longer you let it rest the more SOUR it will taste... roll out to your desired thickness and cook on a medium hot cast iron...enjoy! 
If you're feeling naughty, brush them with fresh garlic and olive oil, or even more debaucherous...butter.
I absolutely want to wrap everything up in a tortilla. My favorite dinner, (right now,) is homemade guacamole in a homemade tortilla. I guess this is an impromptu recipe for guacamole. In a bowl mix a few cloves of smashed garlic, fresh squeezed lime and pulp of one or two limes, grape tomato halves to taste, 2 fistfuls of cilantro diced, a pinch of sea salt, and 1/3 purple onion diced and gently mixed with a couple of avocados that are just scooped out of the half shell and ran through with the side of a fork a few times...super chunky....My mouth is watering like crazy right now...

Now you no longer have to eat a tortilla with 20 ingredients. Who wants to eat metabisulfites, or pyrophosphate, soybean or canola oil??? I am on the lookout for genetically modified foods such as these infiltrating my family's diet. This good deed of a recipe will be hanging with me for the rest of my days...  Share it with your friends... I've been spreading the love at the Kodiak Farmer's Market. My goal is to be healthier by learning about the ingredients in my diet one staple at a time, and have come to the conclusion that I just need to eat less!