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 and have minimal prep time, 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 flour 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!

Sourdough discard tortillas are incredibly versatile and can be used in a variety of delicious ways. They’re perfect for tacos, wraps, and burritos, providing a tangy twist to your favorite fillings like grilled veggies, chicken, or beef. You can also use them as a base for quesadillas, layering cheese, beans, and salsa for a quick and satisfying meal. If you’re in the mood for something lighter, try using them as a flatbread for dipping in hummus or olive tapenade. They also make a great accompaniment to soups and stews, soaking up all the flavorful broths. And for a fun snack, cut them into wedges, bake them in the oven for a few minutes, and enjoy homemade tortilla chips with your favorite dip! The possibilities are endless, so don’t be afraid to get creative with these soft, tangy tortillas! The texture & taste is truly incredible.

New To Sourdough? You Can Purchase My Personal Sourdough Starter!

If you’re new to sourdough baking and looking for a reliable starter to kickstart your journey, you can purchase my Sourdough Starter on Etsy. My dehydrated starter is a convenient, cost-effective way to begin your sourdough adventure without the need to wait for wild yeast to develop on its own. One of the biggest benefits of a dehydrated starter like mine is its long shelf life, making it easy to store until you’re ready to use it. Once rehydrated, it’s just as strong and active as a traditional starter, ensuring you get consistent results with every bake. It’s perfect for beginners who want to enjoy the benefits of sourdough without the hassle of nurturing a starter from scratch. Check out my Etsy shop for more details and to get your own starter today!

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.

What Else Is Sourdough Discard Good For?

Sourdough discard is a surprisingly versatile ingredient that can be used in a variety of recipes beyond just tortillas, such as pancakes, waffles, and crepes, adding a subtle tangy flavor and extra fluffiness to the batter. You can also incorporate it into baked goods like muffins, scones, cookies, or biscuits, where it acts as a natural leavening agent, giving your treats a tender crumb and a slight sourdough flavor. Sourdough discard can even be used in savory applications like crackers and pizza dough. For those who enjoy homemade pasta, you can add discard to pasta dough for an extra depth of flavor. Don’t throw away that discard—it’s a fantastic way to reduce waste while enhancing your cooking.

Ingredients

• 1/2 cup sourdough starter discard (room temp)
• 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

Instructions

1. Prepare the Dough: In a large mixing bowl (I use my KitchenAid Stand Mixer bowl), whisk together the sourdough discard, olive oil, and water until well combined. Add the flour and sea salt. Mix until a smooth dough forms. Tip: I use the dough hook attachment on my KitchenAid mixer to knead the dough, but you can also knead by hand if you prefer.
2. Stretch and Fold: Perform one set of stretch and folds. To do this, gently pull one side of the dough up and over, folding it back onto itself. Rotate the bowl and repeat, folding from each side to complete all four stretches.
3. Cover the dough with a tea towel and let it rest for 30 minutes. Pro Tip: Use my favorite non-toxic tea towels from Geometry for an eco-friendly option. Use code the code COOKINGKATIELADY for a discount.
4. Shape the Dough: After resting, divide the dough into eight evenly sized pieces. On a lightly floured surface, roll each dough ball into a round tortilla shape with a rolling pin as thin as possible without tearing the dough. I prefer rolling them on a lightly floured silicone mat to prevent sticking even more. Alternatively, you can use a tortilla press if you have one rather than rolling them out by hand. Tip: To prevent sticking, place parchment paper between each rolled-out tortilla.
5. Cook the Tortillas: Heat a skillet or pan over medium/low heat. I like using a cast iron skillet. Once hot, cook each tortilla for 3–4 minutes on each side, or until bubbles form on the top. Important: Don’t increase the heat too much, as this can burn the tortillas, making them less soft.
6. Store or Serve: Serve the tortillas immediately, or let them cool before storing. These tortillas will keep in the fridge for up to a week or in the freezer for up to 6 months.

Feel-Good. Taste-Good Food.

How To Store Leftovers

You can store your leftover sourdough tortillas wrapped in foil or in an airtight container on your counter for up to 4 days or in the fridge for up to a week. You can also freeze these well wrapped for up to 6 months.

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Low Calorie

4.2 from 10 votes

Sourdough Discard Tortillas

Prep Time 5 mins Cook Time 8 mins Rest Time 30 mins Total Time 43 mins Difficulty: Intermediate Servings: 8 Calories: 159 Best Season: Suitable throughout the year Dietary:

D Dairy Free N Nut Free P Pescatarian R Refined Sugar Free S Soy Free V Vegetarian

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Author: Katie Cuisine: American Courses: Main Course

Description

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

Cook Mode Cooking Mode Disabled

Scale

1/2x 1x 2x 3x

• 
  ¹⁄₂ cup sourdough starter discard (unfed starter, room temp)
• 
  ¹⁄₄ cup olive oil* (organic, extra virgin)
• 
  ¹⁄₃ cup water (filtered, warm)
• 
  1 ²⁄₃ cup flour* (organic, all purpose)
• 
  ¹⁄₂ tsp sea salt

Instructions

1. Prepare the Dough: In a large mixing bowl (I use my KitchenAid Stand Mixer bowl), whisk together the sourdough discard, olive oil, and water until well combined. Add the flour and sea salt. Mix until a smooth dough forms. Tip: I use the dough hook attachment on my KitchenAid mixer to knead the dough, but you can also knead by hand if you prefer.
2. Stretch and Fold: Perform one set of stretch and folds. To do this, gently pull one side of the dough up and over, folding it back onto itself. Rotate the bowl and repeat, folding from each side to complete all four stretches.
3. Cover the dough with a tea towel and let it rest for 30 minutes. Pro Tip: Use my favorite non-toxic tea towels from Loom for an eco-friendly option. Use code the code COOKINGKATIELADY for a discount.
4. Shape the Dough: After resting, divide the dough into eight evenly sized pieces. On a lightly floured surface, roll each piece into a round tortilla shape as thin as possible without tearing the dough. I prefer rolling them on a lightly floured silicone mat to prevent sticking even more. Alternatively, you can use a tortilla press if you have one rather than rolling them out by hand. Tip: To prevent sticking, place parchment paper between each rolled-out tortilla.
5. Cook the Tortillas: Heat a skillet or pan over medium/low heat. I like using a cast iron skillet. Once hot, cook each tortilla for 3–4 minutes on each side, or until bubbles form on the top. Important: Don’t increase the heat too much, as this can burn the tortillas, making them less soft.
6. Store or Serve: Serve the tortillas immediately, or let them cool before storing. These tortillas will keep in the fridge for up to a week or in the freezer for up to 6 months.

Nutrition Facts

159kcal

Calories

3.8g

Protein

22.4g

Carbs

6.8g

Fat

0.8g

Fiber

0.8g

Sugar

Show Full Nutrition Label

Nutrition Facts

Servings 8

Serving Size 1 torilla

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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%

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* 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

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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.

Keywords: organic, sourdough, sourdough discard, sourdough tortillas, tortillas

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