I’m so glad I found your video! I too have been disappointed with sourdough recipes that claim to make soft tortillas which just end up being crunchy and not foldable.
YES! That was my frustration too. I want sourdough tortillas not frisbees 😆 Thank you for watching! I'll be adding my sourdough tortilla press version soon.
You mentioned putting the little balls in the fridge overnight and cooking the next day, that would work perfectly for my schedule, but when they come out of the refrigerator do you immediately move on to the next step (whacking with the rolling pin and rolling out), or do they need to sit out on the counter first?
170 grams very warm water 110-120 degrees F (1/2 cup and 3 T.) 12 grams fine salt 2 tsp. 340 grams bread flour 2 1/4 cups 60-70 grams active sourdough starter about 2/3 cup 28 grams unsalted butter softened (2 T.)
I'm of Mexican decent, my mother made tortillas almost daily growing up, both flour & corn. Never did she add butter, wack the dough balls or leave them in the fridge overnight?! Sorry but alot of unnecessary steps 😮
I’m with you! I made my first sourdough tortilla dough & forgot to add the “starter.” ❤😂 However, my dough was soft & elastic and made delicious tortillas in a little over an hour. 😊 Flour, salt, baking powder, shortening & water. Simple! ❤
@heidibarragan5113 The purpose of refrigerating them is for fermentation which breaks down the gluten, making it easy to digest. Further sourdough helps heal the gut. People that have a gluten sensitivity can’t have flour that is not fermented which is why they use a sourdough starter.
Adding the butter after you mix the dough is certainly doable but backwards to traditional methods. If you don’t have a machine you’re just wasting your energy.
I’m so glad I found your video! I too have been disappointed with sourdough recipes that claim to make soft tortillas which just end up being crunchy and not foldable.
YES! That was my frustration too. I want sourdough tortillas not frisbees 😆 Thank you for watching! I'll be adding my sourdough tortilla press version soon.
These look amazing! I’m going to give them a try tomorrow!
Enjoy! I love making a double batch. Extra work, but love getting the leftovers 🤗
Trying this again -thank you ❤ I made it by hand last time will try it with the kitchen aid this time and double batch
Yes! I love making a double batch to have extra on hand. Enjoy!
Great recipe, I’ll try it this weekend and put some in the fridge for use in the week.
Enjoy!
Trying this right now ! Thankyou
I hope you enjoyed it!
EXCELLENT
I'm glad you enjoyed it!
First time watching
@@rosemarieguerra641 thank you for watching!
You mentioned putting the little balls in the fridge overnight and cooking the next day, that would work perfectly for my schedule, but when they come out of the refrigerator do you immediately move on to the next step (whacking with the rolling pin and rolling out), or do they need to sit out on the counter first?
Let them sit at room temp so they’re more pliable. Enjoy!!
Can you give measurements?
Linked in the description 😊
170 grams very warm water 110-120 degrees F (1/2 cup and 3 T.)
12 grams fine salt 2 tsp.
340 grams bread flour 2 1/4 cups
60-70 grams active sourdough starter about 2/3 cup
28 grams unsalted butter softened (2 T.)
I'm of Mexican decent, my mother made tortillas almost daily growing up, both flour & corn. Never did she add butter, wack the dough balls or leave them in the fridge overnight?! Sorry but alot of unnecessary steps 😮
@@heidibarragan5113 thanks for watching. I’m sure your mom’s tortillas are amazing!
I’m with you! I made my first sourdough tortilla dough & forgot to add the “starter.” ❤😂 However, my dough was soft & elastic and made delicious tortillas in a little over an hour. 😊 Flour, salt, baking powder, shortening & water. Simple! ❤
@heidibarragan5113 The purpose of refrigerating them is for fermentation which breaks down the gluten, making it easy to digest. Further sourdough helps heal the gut. People that have a gluten sensitivity can’t have flour that is not fermented which is why they use a sourdough starter.
Adding the butter after you mix the dough is certainly doable but backwards to traditional methods. If you don’t have a machine you’re just wasting your energy.
Fat added too soon weakens gluten. I’m using bakers methodology. Thank you for watching!