I wasn’t sure exactly how I was going to do this, but I used a substitution for flour and water in my standard recipe and decreased the baking powder and it worked out really well!
Note: I used discard for this recipe, and only about ½ cup was discard from today. But, it was still pretty active once I pulled it out of the fridge and added today’s discard. In fact, it got a little too active!
If your discard is not so active, you may want to add an extra teaspoon of baking powder, just to be on the safe side!
2 cups starter
1 cup flour
2 cups cornmeal
½ cup sugar
2 tbsp baking powder
1 tsp salt
2 cups soy milk
½ cup oil
Preheat oven to 425*
Prepare a 9×13 pan
Combine dry ingredients
Combine wet ingredients
Mix together and don’t over mix
Bake for 25 minutes or until a toothpick inserted in the center comes out clean
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.