I have been making the most fabulous sourdough bread ever since Abby, namesake of Abigail’s Oven, taught a small group of us how to do it. It is bakery quality and I would have no problems making and selling it.
Becky notes that she has felt better the past couple of weeks since we have only been eating sourdough bread, no yeast bread. We have also observed that we have been eating less. I have had fewer cravings for sugar. Don’t know if it’s related. There are a lot of health reasons for choosing sourdough over yeast breads. Maybe I’ll blog on that topic someday.
Right now, however, I’m more focused on actually incorporating sourdough into our diet. I love that sourdough bread tastes so incredibly good and that, unlike my standard sandwich bread recipe, uses no oil, honey, milk, eggs, or yeast. That’s like a prepper’s dream.
What I don’t like is that I have to feed it every day. (Because I keep it on the counter—I haven’t been brave enough to put it in the refrigerator yet.)
And I don’t like wasting the discard. That’s like a prepper’s nightmare—wasting food. Shameful.
And there are loads of recipes out there for using sourdough discard, so that it doesn’t have to be wasted.
So I decided the first recipe to try with my sourdough discard would be tortillas. I checked out a few recipes online and didn’t like them at all. Most of tortillas looked too “bread-y” and there were a few comments that the dough was stiff. Well, that’s ridiculous. We like our tortillas thin and “stiff” dough is just too hard to work with. And there’s no benefit to it. I settled on adapting my regular tortilla recipe.
Sourdough Tortillas
1 cup sourdough discard
3 cups whole wheat flour
1/3 cup bacon grease
2 teaspoons salt
1 cup hot water
Combine the flour and salt and cut in the bacon grease. Stir in the sourdough discard and hot water. Knead five minutes. At this point you can store the dough in the refrigerator for up to 2 days. Otherwise, let dough rest 10-15 minutes.
Roll dough out with a rolling pin or use an electric tortilla press (my favorite way to go, by the way).
Cook on both sides. Keep warm in a towel for immediate eating or separate and let cool completely and then stack to store in the refrigerator or freezer.
These work well for tacos and burritos, quesadillas, cinnamon crispas, or just eating warmed with butter.
Family reviews: We used them with quesadillas the other night and no one could detect any difference from our regular tortilla recipe.
Note. You may substitute white flour for all or part of the wheat and coconut oil or lard for the bacon grease.
Links to related posts:
Three Perfect Ingredients—REAL Sourdough Bread
I have been baking with sourdough for over a year. I even bought a couple of cookbooks recommended by a friend. Recipes I made from one book have never turned out, but I’ve had great success with the second book. The best waffles I’ve ever made are with discard that I keep in a jar in the refrigerator. They are my husband’s favorite, so will keep using this recipe.
ReplyDeleteCare to share the recipe? What about the book titles?
DeleteI've been working with sourdough for a long time, and made lots of things with it (crackers and English muffins have been my favorite) but hadn't really successfully tackled bread. After seeing Abigail's sourdough process and doing LOTS of research, I've finally been successful with bread. Along those same lines, I found some recipes for sourdough bagels and I've made those several times with fantastic results. I recognize that bagels will probably not be a food we'll be making once TEOTWAWKI happens, but for now, they're a delicious form of bread to make.
DeleteCan you share your recipe?
Deletehttps://venisonfordinner.com/kates-soft-sourdough-master-recipe/
DeleteOops! Sorry, that was the bread recipe that I've had such great success with. I use it to make loaf bread, which I prefer to the boules for sandwiches, toast, etc. Here's the bagel recipe: https://littlespoonfarm.com/sourdough-bagels-recipe/
DeleteI actually made them yesterday with half white and half wheat flour and they still turned out great. One note, however is to lightly spray the parchment with oil or you'll end up having to pull them loose to boil them. Also, the instructions say to boil for 2 minutes per side. My understanding is that the longer you boil them the chewier they get and most recipes suggest 1 minute on each side. So I split the difference and boiled for 1.5 minutes.
I guess I'm on a roll here! I just wanted you to know that I was the second anonymous comment. For some reason Google has now changed their settings so that the default name in the comments is "anonymous" and you have to jump through some hoops to actually comment with your google account. Kind of frustrating!
Delete