If you’re a sourdough baker, you know the struggle—feeding your sourdough starter means ending up with discard. But don’t toss it! My Sourdough Discard Tortillas are a total game changer. They’re quick, easy, and a healthier alternative to store-bought tortillas loaded with preservatives and processed oils.
Why You’ll Love These Tortillas
Have you checked the ingredient list on typical grocery store tortillas? Even the “whole wheat” ones often contain additives, sugar, and inflammatory oils. These homemade tortillas are different. They’re made with simple, clean ingredients—and the sourdough discard adds a subtle tang and boosts nutrition. It’s a win-win: reduce food waste while making something delicious and gut-friendly!
Recipe Highlights
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Rest Time: 30 minutes
- Total Time: 43 minutes
- Servings: 8
- Calories: 159 per tortilla
- Dietary Info: Dairy-free, nut-free, vegetarian
Ingredients
- ½ cup sourdough starter discard (unfed)
- ¼ cup organic extra virgin olive oil
- ⅓ cup warm, filtered water
- 1⅔ cup organic all-purpose flour
- ½ teaspoon fine sea salt
How to Make Sourdough Discard Tortillas
1. Mix the Dough
In a large bowl (or your stand mixer bowl), whisk together the sourdough discard, olive oil, and warm water. Add flour and salt, then mix until a dough forms. Use the dough hook on a stand mixer, or knead by hand until smooth.
2. Stretch & Fold
Do one round of stretch and folds: pull one side of the dough up and fold it over itself. Rotate and repeat from all four sides. This helps develop the dough’s strength and texture.
3. Let It Rest
Cover the dough with a tea towel and let it rest for 30 minutes. (I love using eco-friendly, non-toxic towels from Loom—use code COOKINGKATIELADY for a discount!)
4. Shape the Tortillas
Divide the dough into 8 equal pieces. Roll each piece into a ball, then flatten into thin circles using a rolling pin or tortilla press. Keep parchment paper between each to prevent sticking.
5. Cook
Heat a skillet (cast iron works great!) over medium-low heat. Cook each tortilla for about 3–4 minutes per side until bubbles form and the dough is lightly golden. Don’t rush—high heat can make them stiff instead of soft.
6. Serve or Store
Enjoy them warm, or let cool before storing. They’ll last up to a week in the fridge or 6 months in the freezer.
How to Use These Tortillas
These sourdough tortillas are so versatile! Try them with:
- Tacos, burritos, or wraps
- Quesadillas with cheese, beans & veggies
- Flatbread with hummus or tapenade
- Toasted and cut into chips for dipping
- Soup and stew sidekick
Why Sourdough Is Worth the Hype
✔ Easier to Digest
Fermentation begins breaking down grains before you even eat them.
✔ Lower Glycemic Impact
Less blood sugar spike thanks to fermentation reducing starches.
✔ Better for Gluten Sensitivity
Extended fermentation breaks down gluten proteins into amino acids.
✔ Loaded with Nutrients
Sourdough is rich in vitamins, minerals, and healthy carbs.
✔ Good Gut Bacteria
Fermented food = more probiotics and better gut health.
✔ No Junk
Traditional sourdough uses just flour, water, and salt—simple and pure.
More Ways to Use Sourdough Discard
If you’ve got more discard to use up, try it in:
- Pancakes & waffles – extra fluff, hint of tang
- Cookies, muffins & scones – tender texture, flavor boost
- Crackers or pizza dough – crispy and rich in taste
- Pasta dough – add complexity to homemade noodles