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Sourdough discard refers to the portion of sourdough starter that is removed during the feeding process. When maintaining a sourdough starter, typically, you feed it with equal parts flour and water, which results in an increase in volume. However, to keep the starter manageable and healthy, a portion must be discarded before each feeding. This is where the term "sourdough discard" comes from.

Sourdough Discard Tortillas

Turn your excess sourdough starter into something special with sourdough discard tortillas! This creative culinary guide shows you how to transform waste into a delicious staple, while exploring the nutritional benefits and cultural significance of tortillas. Perfect for both seasoned cooks and kitchen beginners, this article provides a step-by-step recipe that balances flavor and sustainability, making your meals not only tasty but also eco-friendly. Discover the versatility of these tortillas for tacos, burritos, and more!
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Ingredients
  

1 cup sourdough discard (unfed)

1 cup all-purpose flour (plus extra for dusting)

1/2 tsp salt

1/2 tsp baking powder

2 tbsp vegetable oil (or melted butter)

1/4 cup warm water (adjust as needed)

Instructions
 

Mix Ingredients: In a large mixing bowl, combine the sourdough discard, all-purpose flour, salt, and baking powder. Stir to combine.

    Add Oil: Pour in the vegetable oil (or melted butter) and mix until the mixture starts to come together.

      Incorporate Water: Gradually add warm water to the dough, a tablespoon at a time, until a soft, pliable dough forms. You may need more or less water depending on the humidity and your flour.

        Knead the Dough: Turn the dough out onto a lightly floured surface and knead it for about 5 minutes until smooth.

          Rest the Dough: Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This allows the gluten to relax and helps with rolling.

            Divide the Dough: After resting, divide the dough into 8-10 equal portions, forming each into a ball.

              Roll Out: On a floured surface, take one ball of dough and roll it out with a rolling pin into a thin circle, about 6-8 inches in diameter. Keep the other balls covered to prevent drying out.

                Cook the Tortillas: Heat a dry skillet or griddle over medium-high heat. Once hot, place the rolled-out tortilla in the skillet. Cook for about 30 seconds to 1 minute, until bubbles form and the bottom has light golden spots.

                  Flip and Cook: Flip the tortilla and cook the other side for another 30 seconds to 1 minute. If desired, you can press down gently with a spatula to ensure even cooking.

                    Keep Warm: Remove the tortilla from the skillet and place it in a clean kitchen towel to keep warm. Repeat with the remaining dough balls.

                      Serve: Once all the tortillas are cooked, serve them warm with your favorite fillings – perfect for tacos, burritos, or quesadillas!

                        Prep Time: 15 minutes | Total Time: 1 hour (including resting) | Servings: 8-10 tortillas