I wanted to share this simple sourdough discard recipe. These steps are so simple and it isn’t intimidating at all. Not to mention, this pantry staple recipe is so tasty, you certainly wont make it just once. If you’ve dabbled in the world of sourdough, you’ll know all about discard. You may feel as guilty as I do each time you have to toss half of your starter to feed it. One of my favorite recipes to use my discard for are these tortilla breads.
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Benefits of Cooking with Discard
Did you know that you can still bake with discard? Discard still contains all of the healthy bacteria and pre-ferment from the starter but it hasn’t risen to become levain. Levain is mostly required for sourdough breads to help with flavor profile and rise but discard can be used for a variety of recipes and helps avoid discard waste. I love using this as it provides more nutrition to the recipes than just a standard recipe. Sourdough discard also provides a reduction in gluten for those who are gluten sensitive and lowers the phytic acid (anti-nutrients) within the dough. Not to mention, using your discard to make pantry staples for your home will save you a ton of money on groceries each week.
The nice thing about a discard recipe like this one if that it is so easy to do. Anyone can make a discard recipe and it takes much less time as it doesn’t require lengthy proofing or stretch and folds that a true loaf of sourdough bread would. You just add the discard to the recipe as you would any other ingredients and follow the instructions step by step. In under an hour, you’ll have a stack of tortilla to feed you and your family for the next week or even more.
Can you Freeze them?
Yes! In fact, I always do so the batch doesn’t go bad. You can certainly keep them wrapped up in the pantry if you feel like your family will go through them fairly quickly but if not, freezing is a great option. They’re flat too which means they take up limited freezer space. They warm up so nice and soft in a heated oven straight from the freezer so you won’t ruin the taste or texture by keeping them frozen.
To freeze your tortilla, ensure you place a small piece of parchment paper between each tortilla so they don’t freeze against each other. Once you’ve stacked them with parchment, just slide the stack into a ziploc bag or a re-usable equivalent like the stasher bag and pop into the freezer. Try and get as much air out of the bag as possible.
When you need a tortilla, simply pull one out of the bag, preheat your oven to about 200* and pop them in for 3-5 minutes.
Sourdough Discard Tortilla Recipe
Tortilla are a staple in our house and we use them for wraps, personal pizzas, taco night and more. My kiddos love them and often will grab them right out of my hands when I’ve taken them off the skillet. These turn out so soft and tasty, you’ll be sure to keep this recipe on hand and make batches as soon as the last runs out. I’ll warn you now, they are addictive! For those of you who can’t tolerate gluten even sourdough gluten, you can head over to my Gluten Free Tortilla Recipe. For the rest of you, here is the simple sourdough discard tortilla recipe for you to enjoy over and over again.
Sourdough Discard Tortilla Recipe
Equipment
- 1 skillet/fry pan I prefer to use cast iron for tortilla recipes
- 1 danish dough whisk These whisks help mix together ingredients but are not necessary
- 1 medium sized mixing bowl
- 1 rolling pin
- 1 spatula
- 1 large kitchen cloth to cover the dough when resting and keep fresh tortilla warm at the end
Ingredients
- 1 cup sourdough discard
- 1/2 cup olive oil
- 2/3 cup filtered water
- 3 ⅓ cups all purpose flour
- 1 tsp sea salt
Instructions
- In your mixing bowl, mix together your discard, olive oil, filtered water and sea salt
- Start mixing in your flour into completely incorporated
- Knead the dough with your hands for 2-3 minutes until it becomes smooth
- Separate the dough into approximately 12 pieces and roll into small balls
- Cover the balls with a kitchen cloth for 30 minutes and let it rest
- Warm up your skillet to medium heat
- Roll out the dough balls into thin flat circles
- Cook each tortilla on the heated pan for approximately 1 minute per side. You will see bubbling and can have a peek to see if the dough has cooked through before flipping
- Keep cooked tortillas warm in a large kitchen towel until ready to eat
This recipe is one to keep saved and tucked away. I never buy tortilla from the grocery store after learning how to make it myself. It is so simple and delicious that you wont ever be able to go back to mediocre store bought options anymore. If you want to keep this recipe safe, click on the image below to save to your pinterest board for later. You wont want to lose this one!
If you need some unbleached parchment or any kitchen items to make my recipes you can always head over to the Holistic Vanity Amazon Storefront US or Holistic Vanity Amazon Storefront Canada filled with non-toxic kitchen options and pantry staples.
Bon Apetite!
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