Sourdough Discard Tortillas

Gathering Ingredients

Core ingredients and exact weights:

• 200g sourdough discard (unfed or recently fed; room temperature)
• 300g all-purpose flour (plus extra for dusting)
• 6g fine salt (about 1 tsp)
• 30g neutral oil (vegetable, canola, or light olive oil)
• 60–90g warm water (adjust to dough consistency)

Optional flavor and texture adds:

• 1 tsp baking powder for slightly puffier tortillas
• 1 tbsp melted butter or lard for richer flavor
• 1 tsp sugar to help browning
• cornstarch or semolina dust for rolling to reduce sticking

Shopping and storage tips:
Use freshly milled or sifted flour for a smoother texture; older flour can be drier so increase water by 5–10g. Keep discard refrigerated if not using immediately and bring to room temperature before mixing to avoid cold spots in the dough. If using a fed discard, reduce water slightly because fed discard tends to be looser. Measure by weight for predictable results; spoons and cups vary. Prepare small bowls and measuring spoons in advance to streamline the mixing process and avoid overworking the dough.

Essential Equipment and Workspace Setup

Must-have tools:

• Digital scale for accurate weighting
• Mixing bowl (medium size) and a sturdy spatula
• Bench scraper for dividing and handling dough
• Rolling pin or tortilla press for flattening
• Cast-iron skillet or heavy nonstick pan for stovetop cooking

Workspace and surface prep:
Clear a work surface and lightly oil or flour it; use a silicone mat or wooden board to keep dough from sticking. If using a tortilla press, cut two sheets of nonstick parchment to place on either side of the dough disk to prevent tearing and sticking. Preheat the skillet while shaping the first tortillas so you can cook on a properly hot surface. Keep a clean plate covered with a tea towel near the stove to stack cooked tortillas and retain steam.
Heat management:
Set heat to medium-high to start; if the skillet smokes, lower to medium. Cast iron holds heat—if tortillas brown too quickly, reduce heat slightly. A thermometer is optional: target pan surface around 375°F (190°C) for quick browning without drying.
Sanitation and timing:
Keep hands lightly floured but avoid excess flour in the dough. Organize tools within reach to cook each tortilla soon after shaping to preserve softness and elasticity.

Sourdough Discard and Dough Ratios

Understanding how discard affects hydration:
Sourdough discard contains water and residual starter solids that alter dough hydration. Use the given formula as a starting point: Discard : Flour : Oil : Salt = 200g : 300g : 30g : 6g. Adjust water to achieve a soft, slightly tacky dough; typical added water ranges from 60–90g depending on discard thickness.
How to calculate adjustments:
If discard is very watery (runny), reduce added water by 10–15g. If discard is stiff, add the full amount or up to 20g more to reach a pliable dough. When using whole wheat or higher-protein flours, increase water by 5–15g because they absorb more moisture.
Option: add baking powder:
Adding 6–8g (about 1–1.5 tsp) of baking powder provides a lighter, slightly puffed tortilla; incorporate it with dry ingredients to maintain even distribution.
Texture target:
Aim for a dough that forms a clean ball, is soft but not sticky to the touch, and stretches without tearing. If it sticks excessively to your fingers, flour the surface lightly and allow a short resting period before further handling. Proper ratio control ensures tortillas that are flexible for rolling and foldable when warm.

Mixing and Kneading Technique

Step-by-step mixing:
Combine dry ingredients first: sift or whisk 300g flour, 6g salt, and any baking powder if using. Add the discard and oil, then gradually add warm water while folding with a spatula until a shaggy mass forms. Aim to bring the mixture together within 2–3 minutes to avoid overhydrating.
Kneading by hand:
Turn the dough onto a lightly floured surface and knead for 4–6 minutes until it becomes smooth and slightly elastic. Use the push-fold-turn method: push the dough with the heel of your hand, fold it over, turn 90 degrees, and repeat. Do not add large amounts of extra flour; add only small pinches to control stickiness.
Short folding alternative:
If you prefer minimal kneading, use a series of stretch-and-folds in the bowl: stretch dough up and fold over itself every 10 minutes for 3–4 cycles. This develops gluten gently and produces tender tortillas.
How to test readiness:
The dough should pass a light tack test: it clings mildly to your fingers but peels away cleanly. When pressed, it should spring back slowly. Over-kneaded dough becomes very tight and springs back too quickly, resulting in resistant tortillas; if that happens, let it rest for 10–20 minutes to relax the gluten before shaping.

Resting, Relaxation, and Cold Fermentation

Short bench rest for elasticity:
After kneading, cover the dough with a damp towel or plastic wrap and rest at room temperature for 20–30 minutes. This initial rest relaxes gluten and makes rolling or pressing easier, reducing spring-back when shaping.
Cold fermentation option for flavor and texture:
For improved flavor and a slightly chewier texture, refrigerate the dough for 8–24 hours. Place the dough ball in an oiled bowl, cover tightly, and chill. Cold fermentation allows mild acid development from the discard without strong sourness; it also firms the dough, making it easier to divide and shape. Bring chilled dough to room temperature for 30–60 minutes before rolling to prevent cracking.
Timing tips:
If short on time, skip cold fermentation and rest only at room temperature for 30 minutes. If planning ahead, make dough in the evening and cook next day for convenience.
Effect on final tortilla:
Longer cold fermentation yields a more open crumb and slightly tangy note; minimal resting produces neutral flavor and softer, more pliable tortillas that are ideal for immediate use in wraps and tacos.

Dividing, Shaping, and Rolling

Portioning for consistent tortillas:
Divide the dough into equal pieces for even cooking. For standard 8–9 inch tortillas, weigh portions at 55–65g each. For smaller tortillas or tacos, use 35–45g. Use a bench scraper to cut and round each portion into a tight ball to promote even rolling.
Resting after portioning:
Let portioned balls rest under a slightly damp towel for 10–15 minutes to relax the gluten and prevent elastic snap-back during rolling. This short rest saves time later and improves final shape.
Rolling vs. pressing:
For rolling: dust the surface lightly with flour or semolina and roll from center outward with a rolling pin to reach even thickness (~1.5–2mm). Rotate the dough between rolls to keep the shape round. For a press: place the ball between two parchment sheets or plastic and press to desired diameter; peel parchment away carefully to avoid tearing.
Preventing sticking and dryness:
Use minimal flour when rolling—excess flour dries edges and reduces pliability. If edges crack, wrap the rolled tortilla in a damp towel for a few minutes to rehydrate. Stack rolled, uncooked tortillas between parchment sheets to keep them from sticking while cooking. Keep rolled discs covered to maintain moisture until they hit the pan.

Cooking the Tortillas on the Stovetop

Preheat and pan selection:
Use a heavy skillet or cast iron pan for even heat. Preheat over medium-high heat for several minutes so the surface reaches consistent temperature. A properly preheated pan sears quickly and produces characteristic brown spots without drying.
Cooking sequence:
Place a rolled tortilla in the dry hot pan and cook for 30–45 seconds until bubbles form and light brown spots appear. Flip and cook the other side for 20–30 seconds. If desired, press gently with a spatula to encourage puffing during the first 10–15 seconds. Cook times vary with heat—watch for color rather than strict timing.
Visual and tactile cues:
Look for small, dark brown spots and a few blisters; the tortilla should remain soft and flexible. If it darkens too fast, lower heat; if it stays pale and feels raw, increase heat slightly. Immediately stack cooked tortillas and cover with a clean towel to trap steam and keep them pliable.
Finishing and optional techniques:
For a richer finish, brush each cooked tortilla lightly with melted butter or oil. To crisp edges for chips, cook one side longer until golden and slightly rigid, then cool. Use a dry towel-lined basket to serve warm tortillas and avoid condensation that can create sogginess.

Storage, Reheating, and Serving Suggestions

Immediate serving:
Serve tortillas warm for best pliability. Keep them stacked under a towel for at least 15 minutes to allow residual steam to soften the stack. Warm tortillas are best for folding and rolling without cracking.
Short-term storage (same day):
Store cooled tortillas in an airtight container or resealable bag at room temperature for up to 2 days. For minimal condensation, cool completely before sealing. Reheat briefly in a hot skillet for 15–30 seconds per side or wrap in foil and warm in a 300°F (150°C) oven for 10 minutes.
Long-term storage (freezing):
Layer parchment between tortillas and freeze flat in a sealed bag for up to 3 months. Thaw at room temperature or in the refrigerator, then reheat in a skillet or wrapped in foil in a low oven to restore flexibility. Avoid microwaving straight from frozen; if microwaving, cover with a damp paper towel and heat in short intervals to prevent dryness.
Serving ideas and pairings:
Use as taco shells, burrito wraps, quesadillas, or flatbread for spreads. Pair with grilled vegetables, shredded meats, or simple fillings like avocado and beans. For crisp chips, cut tortillas into wedges, toss with oil and salt, and bake at 375°F (190°C) for 8–12 minutes until golden and crisp.

Frequently Asked Questions (FAQs)

Can I use fed starter instead of discard?
Yes. If using a recently fed starter, reduce added water by about 10–20g because fed starter tends to be more hydrated. Expect a slightly tangier flavor and adjust resting times if the dough becomes very soft.
Why are my tortillas cracking at the edges?
Cracking indicates tight gluten or low hydration. Let portioned balls rest 10–20 minutes before rolling to relax gluten, and use a touch more water (5–10g) in subsequent batches. Avoid excess flour when rolling which can dry the edges.
How do I get tortillas to puff?
Puffing happens when surface moisture rapidly turns to steam. Use a hot preheated skillet, press gently after placing the tortilla, and avoid overly heavy rolling that removes moisture. Adding 1 tsp baking powder can increase puffing.
Can I make these gluten-free?
Gluten-free versions require different flours and binders; substitute a tested gluten-free flour blend and add xanthan gum (around 0.5–1% of flour weight) for elasticity. Results will differ from wheat-based tortillas.
How long do cooked tortillas keep in the fridge?
Refrigerated cooked tortillas last 3–4 days in an airtight container. Reheat in a skillet for best texture.
Can I pan-fry with oil for a crisp finish?
Yes; add a thin film of oil and cook slightly longer to crisp edges for tostadas or chips. Drain on paper towels to remove excess oil.
How to salvage a dough that's too sticky?
Add small increments of flour (5–10g) while kneading and allow a brief rest; chilling for 15–30 minutes also firms the dough and makes handling easier.