discard

This recipe is adapted from this flour tortilla recipe, which is made with baking powder (as opposed to a sourdough starter). Regardless of which recipe you are using, there are two keys to success here:

Roll the dough as thinly as possible.
Get your skillet piping hot.

I love using my Le Creuset crepe pan for cooking tortillas. 

Sourdough Flour Tortillas (made with discard or not)

210 g (1.5 heaping cups) unbleached all-purpose flour

g (1 1/4 teaspoons) kosher salt

56 g (1/4 cup) softened butter

water

sourdough starter

Whisk flour and salt together in a medium bowl. Using the back of a fork, cut the butter into the flour, mixing and smushing it until it is well incorporated into the flour. You can use your hands if necessary to further incorporate the butter into the flour. 

Stir in the water and sourdough starter and mix with a spatula until a shaggy dough forms. Use your hands to gently knead the dough in the bowl, if necessary, to get the mixture to form a rough ball. 

Turn the dough out onto a floured surface and knead for another 1 to 2 minutes or until it is smooth and not sticking to the work surface.

Cut the dough into 12 pieces for taco- or enchilada-sized tortillas or 6 pieces for burrito-sized tortillas. Shape each piece into a ball. (Video guidance here.)

Cover with a very light kitchen towel or plastic wrap. Be careful that your room isn’t too hot. Let the dough rest 30 minutes and up to two hours (at room temperature or 24 hours in the fridge. If you need to store the in the fridge, transfer balls to an airtight container.)

Roll out each ball to about 6 to 8 inches (taco size) or 10 to 12 inches (burrito size) in diameter, or till you can see the counter start to come through — in other words, roll them as thinly as possible.

Heat a 12 inch non-stick or cast-iron pan (do not add any oil) on medium-high. Lay the tortilla in the pan and cook until it puffs and little brown spots on the underside appear. Turn with tongs or your fingers and cook again till lightly brown. Each tortilla takes about 60 seconds total to cook. If you like a bit of char, keep the tortilla in the skillet until it is charred on both sides. Note: Your first 3 to 4 tortillas may be on the pale side. This is just likely because your skillet isn&#8217;t up to temperature. Once you make a few, you&#8217;ll find your rhythm and adjust the heat as necessary depending on if you want more or less char. 

Once the tortillas cool, store them in an airtight bag or container at room temperature for up to 5 days or freeze for up to 3 months.

Hi Ali, I just made the tortillas with 3 T of olive oil and they turned out great. Thanks so much for your help. Susan

This recipe makes the Best Tortillas I have ever had!  It is simple and very flavorful.  I'm in Southern California, not far from the border where we have many excellent Mexican chefs but these startled me when I pulled the first one out of the pan.  I've set aside breads for now and make your tortillas my go to!

Delicious and tender! I used 3 tablespoons of olive oil instead of butter and everyone loved them. My only issue was toward the end of cooking the tortillas some of the residual flour in the pan started to burn and leave a little dusting on the tortillas. I’m going to try rolling them out with rice flour next time!

Love it, easy and tasty 
I used my electric grill and it works 

These were amazing!!! We had them with Mexican shredded beef and they held up spectacularly! It was super easy, but I felt so accomplished :)

This is such a helpful recipe, thank you!  They are so much better than store bought, even better than the good quality organic ones.  We had no idea it was so easy and so much better.  Rolling them is similar to rolling rotis (Indian flatbread).  So while one cooked we rolled the next. It made cooking a double batch a quicker job. We will make several batches next time to freeze. 

I followed your recipe using a whole wheat starter and white bread flour. They were speckled with whole wheat and beautiful. It was incredibly delicious and so easy! This was my first time kneading dough. I started this journey with your focaccia, then your whole wheat-ish sourdough loaf, and now these tortillas. I am eternally grateful to you for helping me start baking and doing it with sourdough.

I really enjoyed these. I am newer to sourdough cooking and baking and wasn’t sure what to expect flavor wise. 

Our digestive system responds better when we let them rest in the fridge a few days, so that is what I did. I also used avocado oil (Instead of butter) because that what I had in hand. 

Thank you for your recipe 

Perfect size and flavor. Delicious!
It took me a while to figure out the heat factor, but once I had it, it was smooth sailing.
I wonder if you have a naan recipe with discard. Thanks Alexandra.
Pia

https://www.youtube.com/watch?v=x4fQpiIkaLg

This recipe has been adapted from my favorite flour tortilla recipe that calls for using baking powder as opposed to a sourdough starter. You can use discard or a bubbling, active starter in this recipe.

Here's the full recipe:

Sourdough Flour Tortillas

Easy banana bread recipe using sourdough discard and lots of chocolate, great recipe to use your starter when you don't want to make bread

Sourdough Chocolate Chip Banana Bread Muffins

plain flour

tsp baking powder

tsp fine sea salt

very ripe bananas (weighed without skin)

sourdough discard

vanilla bean paste

unsalted butter, room temperature

light brown muscavado sugar

eggs

dark chocolate, roughly chopped

Preheat the oven to 180ºC (160ºC Fan). Line a 12-hole muffin tray with paper liners.

In a bowl add the flour, baking powder and salt and whisk together to combine.

In a separate bowl add the bananas and use a fork to mash. Pour in the sourdough discard and vanilla and stir until evenly mixed.

Place the butter and sugar into a large bowl and using an electric mixer, cream together until light and fluffy, about 5 minutes. Add the eggs one at a time, beating until combined before adding the second.

Add the flour mixture and gently fold to combine. Add the banana mixture and mix just until you have an evenly mixed batter. Finally add in about 2/3 of the chocolate and mix briefly to evenly distribute.

Divide the mixture evenly between the muffin paper, filling each one almost to the top. Scatter over the remaining chocolate and throw on a few cacoa nibs too if you like, dried banana chips could be nice too.

Bake in the preheated oven for about 20-22 minutes or until the muffins spring back to the touch. Remove from the oven and allow to cool in the pan for 10 minutes before carefully transferring the muffins to a wire rack to cool completely.

Kept in a sealed container these will keep for a couple days, they also freeze brilliantly

paprika, cayenne, and parmesan yield a tangy, mildly spicy, cheesy, and very, very addicting cracker made from your leftover sourdough starter discard.

sourdough discard cheezits

sourdough starter discard

whole wheat flour ((i like

cheddar cheese ((plus additional to top))

tbsp extra virgin olive oil or coconut oil

tsp black pepper

tsp fine sea salt ((to taste))

paprika

mix all ingredients together in a medium sized bowl, until cheese is evenly distributed.

form a round ball of dough. cover, and let rest for about 4 hours.

preheat oven to 350°F.

roll dough out thinly, to about 1/16th inch, and transfer onto baking sheet. this should cover and span about 1 cookie sheet. if desired, sprinkle additional cheese as a light, even layer on top.

to create square crackers, cut dough with pizza cutter or knife into squares. if you&#x27;re like me and like more rustic looking crackers, you can skip this step.

bake crackers for 20-25 minutes, or until edges are golden brown. remove from oven and let cool for at least 15 more minutes.

if uncut, break up crackers into smaller pieces. store in airtight container at room temperature for up to a week, or the freezer for long term storage.

bring to a party and watch them disappear (if you don&#x27;t eat them all yourself first).

If you love English muffins as much as I do, you&#039;ll love this discard recipe! It&#039;s remarkably easy, delicious, and kids love them.

Simple Sourdough English Muffins

starter discard (135 grams)

all-purpose flour (275 grams) (or more as needed)

milk (250 grams)

all-purpose flour (85 grams) (or more as needed)

tbsp sugar (15 grams)

tsp salt (5 grams)

tsp baking soda (5 grams)

cornmeal (for dusting)

To make your overnight sponge: combine discard with flour and milk. Stir well to combine, and cover loosely with plastic. Rest on countertop overnight, or for up to 18 hours.

The Night Before

Dust baking sheet with cornmeal; set aside.

Add flour, sugar, salt, and baking soda to overnight sponge, and stir well to combine. The consistency should be like bread dough, and highly depends on the hydration of your starter discard. If needed, add more flour or more milk a little bit at a time to achieve this consistency.

Mix in stand mixer with dough hook on low for 2-3 minutes, or by hand on a floured surface for 4-5 minutes. The dough should be the consistency of a soft bread dough, very slightly sticky. Add more flour or milk to achieve this consistency.

Lightly dust a rolling pin with flour and roll out dough to 1/2&quot; to 3/4&quot; thickness. Cut muffins using a biscuit cutter or cup rim, dusted with flour. Push straight down; do not twist!Combine remaining dough into a ball and let rest 10 minutes. Then roll out and cut as above, getting as many muffins from the dough as possible.

Transfer cut muffins to cornmeal-dusted baking sheet and let rest for 45-60 minutes.

If you&#039;re cooking on a cast iron skillet, preheat your skillet over low or medium-low heat for several minutes (better to start your heat on the low side than on the high side!). Place muffins in skillet, six at a time, and cook for 5-7 minutes or until golden brown. Check undersides every minute. Dust tops lightly with cornmeal and flip, cooking 5-7 minutes more.

If you&#039;re cooking on an electric griddle, preheat to 300°F. Place muffins on griddle and reduce heat to 275°F. Cook for 3-5 minutes. Dust tops lightly with cornmeal then flip, cooking for 5-7 more minutes.

Serve warm, or toast before serving if cooled.

The Next Day

Chocolate chip cookies made using sourdough discard

Sourdough Chocolate Chip Cookies

unsalted butter

tsp baking soda

sea salt

caster sugar

light brown sugar

sourdough starter discard (100% hydration)

tsp vanilla extract

Place the butter into a saucepan and over medium/high heat cook until the butter melts, bubbles and then foams. Keep a close eye on it as it can burn quickly, when the milk solids have browned the water will have been evaporated off so remove from the heat and set aside for 30 minutes or so, to cool slightly. Once browned you should have 185g unsalted butter left (thats if using butter with an 82% fat content).

Whilst the butter is browning place the flour, baking powder, baking soda and salt into a large bowl and whisk together to combine.

When ready to make the cookies place the butter and sugars into a large bowl and using an electric mixer, fitted with the whisk attachment, whisk for a couple minutes to combine and to break up any lumps. Add the egg yolks and whisk for 2-3 minutes on medium/high. Don’t worry if this looks separated or greasy at the moment, it will come together once we’ve added the starter.

Place the bowl on your scale and measure in the required sourdough discard, adding the vanilla as well. Mix in for a few minutes or until the mixture becomes smooth and fully combined, it should look a little like a thick cake batter.

Add in the flour mixture and mix in on low speed, just until everything comes together as a dough. Finally, switch to the paddle attachment and add the chocolate, mixing briefly until evenly distributed. Press a sheet of clingfilm onto the surface of the cookie dough and refrigerate for at least 4 hours before baking (my preferred time frame to bake these is between 4-24 hours).

When ready to bake preheat the oven to 180C (160C Fan) and line a couple baking trays with parchment paper. Roll the cookies into balls roughly 70g in size, placing 6 per baking tray, with plenty of space between each one as these will spread. Sprinkle the cookies with a little flaked sea salt.

Bake in the preheated over for about 16-18 minutes or until the cookies are lightly browned around the outside. If the cookies come out a little puffy looking give the baking tray and firm tap on the counter to help them flatten a little. Allow to cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely.

https://www.youtube.com/watch?v=42fmCChjBJg

simple, unfussy, forgiving, and utterly delicious. this basic focaccia recipe can be enjoyed as is or dressed up with toppings.

sourdough discard focaccia

180 g king arthur all purpose flour

60 g king arthur bread flour

60 g einkorn flour

234 g water, 90-95°F

g sea salt

60 g sourdough starter discard

g additional water ((optional))

salt

g extra virgin olive oil ((perhaps more to drizzle))

in a medium to large bowl, mix all flours together. slowly add the water, mixing with a rubber spatula, making sure to incorporate the water into the flour well, stopping when all the flour is hydrated. let sit, covered, for 30-60 minutes.

9 pm: autolyse

sprinkle salt evenly over autolysed dough, and pour additional water over the salt to encourage absorption. incorporate gently by folding dough over a 2-3 times.

then, measure out discard starter (room temp or from fridge), and add to bowl. this is a very wet dough. mix using rubaud or slap and fold method until well incorporated, for about 6-7 minutes.

9:50 pm: mix

this dough needs an overnight bulk rise at room temperature of about 10 - 12 hours, until the dough is doubled and bubbly, with 2 stretch and folds in the first 2 hours. i usually do one stretch and fold 30 min after mixing, and then another 30 minutes after that.

10 pm: bulk fermentation

preheat oven to 500°F. this takes a while for my oven so i usually do it 30-45 minutes before i plan to bake. at this point the dough should be jiggly and bubbly!

[next morning] 9:30 am: preheat

generously oil the bottom of a metal pan (whatever size pan you prefer or have. see notes for recommendations. these photos show a 9x13.)

turn the dough out carefully onto the greased pan.

using your fingers or knuckles, gently stretch the dough to the shape of the pan, until about 1/2 inch thick, dimpling the dough in the process.

10 am: shape

top with any other toppings that suits your fancy: a head of roasted garlic, a couple sprigs of rosemary, a handful of zataar, grapes.

sprinkle coarse salt and drizzle olive oil, to taste on top of dimpled dough.

let rest for 5 minutes.

10:04 am: top

bake at 500°F for 15 - 20 minutes, or until the top becomes golden brown.

10:10 am: bake

let cool on rack for 5 minutes. enjoy while warm or at room temperature, on its own or with a meal.

10:30 am: slice &amp; enjoy

This moist and perfectly sweet Lemon Sourdough Cake uses sourdough discard to make the cake moist with a springy light texture.  This cake freezes well.

Lemon Sourdough Cake

milk ((any milk will work, plant based etc))

sugar

oil ((any neutral oil))

eggs ((beaten))

vanilla

lemon juice

lemon zest ((packed))

flour

baking soda

Preheat the oven to 350F and grease a 9x13&quot; pan.

In a large bowl, whisk together the sourdough starter, milk, sugar, oil, eggs, vanilla, lemon juice and lemon zest to combine.

In a medium bowl, whisk together the flour, baking soda and salt to combine.  Slowly add the flour mixture to the first large bowl and stir together to combine until smooth (you can use a hand mixer if desired).

Transfer the batter to the prepared pan and spread it out until smooth.  Bake for approximately 35 minutes, until a toothpick inserted in the centre comes out clean.  Cool and serve or freeze any leftover cake for up to 1 month in a sealed container.

The lightest and crispiest sourdough discard crackers with the best flavor.&nbsp;

Sourdough Discard Crackers With Rosemary and Olive Oil

(1 1/3 cup) discard

(1/4 cup) extra-virgin olive oil

(1 teaspoon) salt

(2 tablespoons) dried rosemary, divided

Preheat oven to 325°F.

In a large bowl combine the discard, olive...

In a large bowl combine the discard, olive oil, salt, and half the rosemary. Whisk well to combine. The batter should be smooth without any visible oiliness. 

Line a half sheet pan (18 by 13...

Line a half sheet pan (18 by 13 inches) with parchment paper. Spread the batter out to the edges of the pan in a smooth even layer.

Sprinkle the top of the batter with the...

Sprinkle the top of the batter with the remaining rosemary and some (2 grams) flaky salt if desired. 

Place the sheet pan in the middle of...

Place the sheet pan in the middle of the preheated oven and bake for 30 minutes.

After 30 minutes remove the pan and use...

After 30 minutes remove the pan and use a pizza cutter to score the batter into cracker-sized squares. Or you can skip this step and break the crackers when fully cooked. 

Return the pan to the oven and continue...

Return the pan to the oven and continue baking for 30 more minutes. 

Remove the baked crackers from the oven and...

Remove the baked crackers from the oven and allow them to cool completely before breaking them along the scored lines. Store them in an air tight container.

https://www.youtube.com/watch?v=0UJXzY8lF3Y

My newest sourdough recipe is a crisp and flaky cracker made from a sourdough discard batter. Get the printable written recipe - https://www.butterforall.com/traditional-cooking-traditional-living/sourdough-discard-crackers-with-rosemary-and-olive-oil/

Sourdough Discard Crackers with Rosemary and Olive Oil

Light, fluffy, soft, and easy to make! These delicious Sourdough Hamburger Buns are truly the best part of any sandwich. Ready in just a few hours, require only simple ingredients, and definitely a crowd pleaser. There&#039;s no way to not love these amazing buns!

Sourdough Hamburger Buns

bread flour

Tablespoons SAF gold instant yeast

water (105-115 degrees)

sourdough starter (at room temperature)

olive oil

Combine

Combine flour, sugar, yeast, and salt in bowl of electric mixer fitted with dough hook.

Add sourdough starter, eggs, oil, and water.

Increase

Knead

Knead dough for 8-10 minutes, until smooth.

Place

Place dough in dough rising bucket that has been sprayed with cooking spray and put the lid on.

Proof

Allow to rise in a warm place until doubled in bulk, about 1 hour.

Scale

Turn dough out and use a bench knife and digital scale to divide into 2-1/2 oz. pieces.

Roll

Roll each piece into a ball and place seam side down in bun pan that has been sprayed with non stick cooking spray. (If you don't have a bun pan, a rimmed sheet pan will work fine.)

Brush

Brush tops with olive oil and cover with plastic wrap.

Allow to rise until doubled in bulk, about 1 hour.

Bake

Bake in 400 degree oven until golden brown, 15 to 20 minutes.

We published a picture of this pie, and literally hundreds of our followers asked for the recipe, so here it is.&amp;nbsp;

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Top Tags

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