Sourdough Discard Tortillas

Need another use for discard? Everyone in my house loved these. Some had to tell me multiple times with their mouths full! I am not so good at rolling them flat into a circle, so mine were misshapen but delicious.


125g sourdough starter
320g warm water
56g veg or olive oil
510g (+ up to 125g) flour
2 tsp salt
½ tsp baking powder


You can use a stand mixer with a dough hook for this if you want!

Mix ingredients, including the first 510g of flour, thoroughly. Begin to knead, adding remaining flour slowly until you get a dough that is not sticky but also hasn’t become dried out and hard. You want a pliable ball.

Place dough in a lightly oiled bowl or pan and cover. Set aside in a warm place for about 30-45 minutes. It should rise slightly. 

Divide the dough into ~35g balls. You should get about 30 of them.  Then let them rest for 15 minutes to allow the gluten to relax.

Place your dough ball on a floured surface. Roll each dough ball into a circle about 6-8 inches and about 1/16-1/8″ thick.

I find the rolling difficult, but I’m sure you get better with practice. I also think I probably need a tiny rolling pin! Here is a video of the rolling process:

Or you can do it like this!

Heat a cast iron or non-stick skillet (or 2) or griddle over high medium heat and begin to cook the tortillas, flipping after about a minute until they are *lightly* browned (so they don’t get too hard. 

After each tortilla is done, set it aside on a cookie sheet on your counter or in a previously warmed oven. Try not to layer them or enclose them when they are fresh from frying because the heat will create condensation and they will be damp.

Flaky Sourdough Biscuits


  • 4.5 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoon kosher salt
  • 12 tablespoons (85g) unsalted butter, cold and cut into cubes
  • 500g (about 2 cups) mature sourdough starter at 100% hydration, chilled
  • 1/2 cup unsweetened soy milk, more or less as needed


  • Preheat oven to 425*.
  • Lightly butter the bottom of 2 cast iron skillets or glass pans.
  • Whisk together dry ingredients.
  • Cut in the butter until evenly distributed.
  • Add the starter and a little milk and begin to gently mix until it begins to come together in a shaggy mass. You can add a little more milk at a time as needed, but don’t make it overly wet.
  • Once fully combined, remove the dough to your work surface and do a series of pressing it out and folding it to help laminate the dough. 4-5 are enough. Don’t overwork it. Be gentle.
  • Press into a circle about 1/2 to 3/4 inch thick.
  • Cut into 2 1/ 4 or 2 1 /2 inch rounds. As you press your cutter into the dough, try to avoid twisting. You don’t want to seal closed any layers.
  • Place biscuits in your cast iron or glass pans. You don’t need to leave much room between (and when you do, you may find that they sort of dump over as they bake).
  • When you finish cutting from then circle, gently press the dough back together, with as little handling as possible, and cut more. You can do this several times if you are gentle.
  • Bake for about 20-25 minutes or until tops of biscuits just start to turn golden brown.
  • Remove from oven and serve!

Vegan Sourdough Discard Cheezy Crackers

When you babysit a sourdough starter, there is inevitable discard to use up. I’ve used it for flatbreads, muffins, pancakes, griddle cakes, cake, coffee cake (I sense a theme). Today, I wanted to make something savory, so it was these easy-faux-cheezy crackers


1 cups Sourdough discard, fresh or from the fridge
¼ cup melted vegan butter
Herbs/seasoning (today I used fresh rosemary and dried oregano)
Nutritional yeast
Sea salt


Preheat oven to 350* Mix all ingredients except salt. Place a parchment paper on a baking sheet or pan and spread the mix over the parchment, getting it nice and thin! Then sprinkle with sea salt.

Bake for 10 minutes. Optionally, at that point you can take it out and score the crackers if you want them to be pretty and square. Or you can just break them up later. Bake for another 30-40 minutes until your desired level of crispiness.

Allow to *fully* cool before you put them away so they don’t get soggy.