Sourdough Discard Tortilla Recipe (2024)

FAQs

What is the 1/2/2 ratio for sourdough starter? ›

A 1:2:2 feeding ratio would consist of one part existing starter, two parts flour and two parts water. For example, if you have 30g of existing starter, you would feed it 60g of flour and 60g of flour. The most common feeding ratios for daily maintenance are 1:1:1 or 1:2:2.

The discard is not active enough to make sourdough bread rise but it does have many other uses and baking powder can be added if required. Savoury options include English breakfast muffins, pretzels, caramelised onion biscuits, and sourdough pizza dough.

The best flour blend for creating a new sourdough starter is 50% whole-meal flour (whole wheat or whole rye) and 50% bread flour or all-purpose flour. I recommend a 50/50 mix of whole wheat flour and bread flour. Why do you need to use these two types of flour?

Accidentally adding Self Rising Flour, Salt, Sugar or something similar - we've all been in a hurry and sometimes people accidentally feed their starter something they shouldn't. These types of things won't kill your starter (as long as it's only one feed).

The most common feeding ratio is 1:1:1 (sourdough starter: flour: water). This is also known as a 100% hydration starter. For example, let's say you have 40 g of sourdough starter in a jar. To feed it, you'll add 40 g of flour + 40 g of water.

Sourdough starters should be fed a minimum ratio of 1:1:1, meaning equal WEIGHTS of starter to flour to water.

You can store mature sourdough discard in the refrigerator indefinitely. As long as there is no mold, it is good to use. It may develop a grayish liquid on top called “hooch” which can be poured off before use or stirred in. If you stir it in, the flavor will become more sour.

It would be best if you discarded some portion of your starter each time you feed it unless you want to continue to let it grow.

At room temperature (70 F), sourdough discard should last about 1-2 days. Beyond that, it won't go bad necessarily, it will just become more acidic as time goes on (especially in warm weather). Not ideal for sweet recipes. In the fridge, it will keep for about a week or so, and in the freezer it will last indefinitely.

Over the years, I've found keeping the mixture warm at around 80°F (26°C), and high hydration (100% water to flour in baker's percentages) helps get things started. In addition, while not mandatory, using certain flour also helps increase the chances a starter will take hold quickly (see below).

Can I use tap water for sourdough starter? ›

Ideally you want to feed your starter with one of the following water choices: Clean Spring Water. Bottled Water (but read the source of it) Filtered Tap Water (jug filter, fridge filter or house filter)

Compared to whole wheat flour, rye flour is said to be the most nutrient- and amylase-dense option for a sourdough starter.

Keep feeding your starter, and you'll see normal activity (bubbles) return in a few days. If your starter has a bit of dark liquid on top, it's not dead! It simply means it's hungry and that it's time to feed it. Unless your starter has a pink or orange hue or is beginning to mold, you probably haven't killed it yet.

Pink streaks, slight pink tinge, or orange streaks in the top of your starter: Serratia marcescens: This is a common, potentially infectious bacteria that takes advantage of underfed starters. A starter that is underfed or experiencing severe neglect runs the risk of the bad bacteria overcoming the good bacteria.

Yeast will die if exposed to temps of 60C or above (140F). It is very likely that your sourdough starter will actually die at temps lower than this. Anything above 120F (50C) would be considered too hot for a sourdough starter and will kill the wild yeast if exposed for long periods.

"This is a simple recipe of 1 part by weight starter, 2 parts by weight water and 3 parts by weight flour. Salt is 2% of the flour weight or 0.06 parts by weight. This recipe can be enriched for sandwich bread or buns easily by using milk instead of water and adding sugar and oil.

Add 10g (1/3 ounce) flour and 10g (1/3 ounce) water, and stir together until smooth, for a feeding ratio of 1:1:1. Discard remaining starter; clean and, if desired, sterilize used container.

A 1:5:5 ratio would be 40 grams of starter, 200 grams of water and 200 grams of flour. In the 1:1:1 mixture you start the fermentation with more bacteria and yeast in comparison to the 1:5:5 ratio. This means - your sourdough dough will ferment faster.