If you’re an avid sourdough baker, you know the drill—when you’re feeding your sourdough starter, there’s always some leftover discard. My Sourdough Discard Tortillas are a great way to use up that discard and are LIFE CHANGING. Not only are they easy to make, but they’re also a healthier option than many of the store-bought tortillas you’ll find on the shelves.
Have you ever looked at the ingredients list on a pack of tortillas? It’s often filled with a laundry list of unrecognizable additives—preservatives, stabilizers, and synthetic flavor enhancers. Even tortillas labeled as “whole wheat” can be made with highly processed flours and contain added sugars & inflammatory oils. In a world where we’re all trying to eat cleaner and more sustainably, this makes it hard to feel good about buying tortillas at the store. By using your leftover sourdough starter, you’re reducing food waste while creating something healthier and tastier. Plus, you get to control exactly what goes into your food.
If you are new to sourdough making and bread, check out my post on making classic Organic Sourdough Bread.
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Why You Should Be Eating Sourdough
Easy to Digest
The bacteria-yeast composition will start to breakdown the starches found in the grains before it even reaches your stomach!! Most of the work is done before you consume, making it much easier on your gut.
Lower Glycemic Index
Sourdough is fermented in a way that depletes bad starches within it. Your blood sugar won’t rise drastically upon eating it.
Better for Gluten Sensitivity
The longer fermentation time for sourdough bread means that much of the protein gluten is broken down into amino acids before you consume it.
Provides Healthy Bacteria
Sourdough is fermented in a way that fosters more beneficial bacteria in the bread and in your body when you eat it.
Made with 2 Simple Ingredients
Real sourdough starter contains only 2 ingredients: flour & water, and salt.
Macros & Nutrients
Sourdough is packed with nutrients, healthy carbs, protein, fiber, iron and vitamins like potassium, folate & vitamin B. It is not crazy high in calories either.
Ingredients
- 1/2 cup sourdough starter discard
- 1/4 cup organic extra virgin olive oil
- 1/3 cup warm, filtered water
- 1 2/3 cup organic all purpose flour
- 1/2 tsp fine sea salt
How To Make Them
- Whisk together the sourdough discard, olive oil, and water until combined in a large mixing bowl (I use my KitchenAid Stand Mixer bowl). Add in the flour and sea salt. Mix until a dough forms and the dough is nice and smooth. I mix my dough together using my dough hook attachment on my KitchenAid mixer, but you can also do this by hand if you do not have one.
- Perform 1 set of stretch and folds by grabbing your dough and gently pulling one side of the dough up and over, folding the dough back onto itself. Repeat this process by rotating the bowl and pulling from each side to complete a full set of four stretch and folds. Allow to rest for 30 minutes.
- Form eight evenly sized pieces of dough. Roll each one out into a round tortilla shape, as thin as you can without tearing the dough. I roll mine out onto a lightly floured silicone mat so that there is no risk of them sticking to my surface.
- Cook on a skillet over medium/low heat for about 3 to 4 minutes on each side. I like to use a cast iron skillet. You know that they are ready to flip when you see bubbles forming on the top. Be careful to not overcook them or turn the heat up too high, or they will burn and not be soft.
- Use immediately or store in the fridge or freezer for later! They keep in the fridge for about a week and in the freezer for up to 6 months.
Feel-Good. Taste-Good Food.
How To Store Leftovers
You can store your leftovers wrapped in foil on your counter for up to 4 days. You can also freeze these well wrapped for up to 6 months.
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Sourdough Discard Tortillas
If you're an avid sourdough baker, you know the drill—when you're feeding your sourdough starter, there’s always some leftover discard. My Sourdough Discard Tortillas are a great way to use up that discard and are LIFE CHANGING. Not only are they easy to make, but they’re also a healthier option than many of the store-bought tortillas you’ll find on the shelves.
Ingredients
Instructions
-
Whisk together the sourdough discard, olive oil, and water until combined in a large mixing bowl (I use my KitchenAid Stand Mixer bowl). Add in the flour and sea salt. Mix until a dough forms and the dough is nice and smooth. I mix my dough together using my dough hook attachment on my KitchenAid mixer, but you can also do this by hand if you do not have one.
-
Perform 1 set of stretch and folds by grabbing your dough and gently pulling one side of the dough up and over, folding the dough back onto itself. Repeat this process by rotating the bowl and pulling from each side to complete a full set of four stretch and folds. Allow to rest for 30 minutes.
-
Form eight evenly sized pieces of dough. Roll each one out into a round tortilla shape, as thin as you can without tearing the dough. I roll mine out onto a lightly floured silicone mat so that there is no risk of them sticking to my surface.
-
Cook on a skillet over medium/low heat for about 3 to 4 minutes on each side. I like to use a cast iron skillet. You know that they are ready to flip when you see bubbles forming on the top. Be careful to not overcook them or turn the heat up too high, or they will burn and not be soft.
-
Use immediately or store in the fridge or freezer for later! They keep in the fridge for about a week and in the freezer for up to 6 months.
Servings 8
- Amount Per Serving
- Calories 159kcal
- % Daily Value *
- Total Fat 6.8g11%
- Saturated Fat 1g5%
- Sodium 145.3mg7%
- Total Carbohydrate 22.4g8%
- Dietary Fiber 0.8g4%
- Sugars 0.8g
- Protein 3.8g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
