Comments on: Basic Whole Wheat Tortillas (Soaked) http://gnowfglins.com/2006/04/28/whole-wheat-tortillas/ God's Natural, Organic, Whole Foods, Grown Locally, In Season Sat, 20 Mar 2010 05:20:34 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Forum topics, new acquisitions « A Well-Armed Laura Ingalls Wilder http://gnowfglins.com/2006/04/28/whole-wheat-tortillas/comment-page-1/#comment-28830 Forum topics, new acquisitions « A Well-Armed Laura Ingalls Wilder Thu, 11 Mar 2010 04:46:34 +0000 http://suchtreasures.com/?p=316#comment-28830 [...] muffins, since I make those more than regular muffins. One recipe that was of interest was making soaked whole wheat tortillas. I’ll have to try that once I run out of my stored up supply of Paqui roasted jalapeno [...] [...] muffins, since I make those more than regular muffins. One recipe that was of interest was making soaked whole wheat tortillas. I’ll have to try that once I run out of my stored up supply of Paqui roasted jalapeno [...]

]]> By: Christina Dickson http://gnowfglins.com/2006/04/28/whole-wheat-tortillas/comment-page-1/#comment-28812 Christina Dickson Wed, 10 Mar 2010 04:18:30 +0000 http://suchtreasures.com/?p=316#comment-28812 Wow Wardeh! I make my tortillas so different :) Coincidentally I made some tonight as follows: 3 c. flour in a bowl (because I'm feeding 6 people) 1 tsp salt stirred in I made a well in the middle and poured in 1/2c. kombucha water and 1/3c. melted coconut oil. I start stirring in the middle, slowly incorporating more and more of the flour, adding more kombucha water untill all the flour is a nice dough (I don't know how much I used, around a cup). I covered with plastic wrap and set on the counter all day. This evening I rolled it out to 8 tortillas and cooked on a med-high pan without oil. Homemade tortillas are so great. I remember the first time I made some as a newlywed, they were so tough and would shrink up as fast as I could roll them out and as tough as could be! Eventually I figured out to make them with very warm water and when the recipe says "let set 10 minutes" it is important! Now letting it set out all day conditions the dough nicely. Blessings to everyone! Wow Wardeh! I make my tortillas so different :) Coincidentally I made some tonight as follows:
3 c. flour in a bowl (because I’m feeding 6 people)
1 tsp salt stirred in
I made a well in the middle and poured in 1/2c. kombucha water and 1/3c. melted coconut oil. I start stirring in the middle, slowly incorporating more and more of the flour, adding more kombucha water untill all the flour is a nice dough (I don’t know how much I used, around a cup).
I covered with plastic wrap and set on the counter all day. This evening I rolled it out to 8 tortillas and cooked on a med-high pan without oil.

Homemade tortillas are so great. I remember the first time I made some as a newlywed, they were so tough and would shrink up as fast as I could roll them out and as tough as could be! Eventually I figured out to make them with very warm water and when the recipe says “let set 10 minutes” it is important!
Now letting it set out all day conditions the dough nicely.

Blessings to everyone!

]]> By: Weekly Menu Plan « Nourishing My Family http://gnowfglins.com/2006/04/28/whole-wheat-tortillas/comment-page-1/#comment-28422 Weekly Menu Plan « Nourishing My Family Mon, 22 Feb 2010 03:15:02 +0000 http://suchtreasures.com/?p=316#comment-28422 [...] lunch: whole wheat quesadillas, homemade wheat tortillas [...] [...] lunch: whole wheat quesadillas, homemade wheat tortillas [...]

]]> By: Soaking, Sprouting and Fermenting | Frugal Living News http://gnowfglins.com/2006/04/28/whole-wheat-tortillas/comment-page-1/#comment-25784 Soaking, Sprouting and Fermenting | Frugal Living News Wed, 04 Nov 2009 21:17:49 +0000 http://suchtreasures.com/?p=316#comment-25784 [...] and cream cheese, so it does not effect the final cost. I found my fermented pasta recipe here, and my fermented tortilla recipe here. I have tried and loved both recipes, but I changed the proportions to make smaller [...] [...] and cream cheese, so it does not effect the final cost. I found my fermented pasta recipe here, and my fermented tortilla recipe here. I have tried and loved both recipes, but I changed the proportions to make smaller [...]

]]> By: Whole Wheat Sourdough Tortillas | GNOWFGLINS™ http://gnowfglins.com/2006/04/28/whole-wheat-tortillas/comment-page-1/#comment-25189 Whole Wheat Sourdough Tortillas | GNOWFGLINS™ Thu, 22 Oct 2009 13:52:51 +0000 http://suchtreasures.com/?p=316#comment-25189 [...] see the soaked version of these tortillas, which are every bit as [...] [...] see the soaked version of these tortillas, which are every bit as [...]

]]> By: Wardeh http://gnowfglins.com/2006/04/28/whole-wheat-tortillas/comment-page-1/#comment-25128 Wardeh Wed, 21 Oct 2009 00:38:24 +0000 http://suchtreasures.com/?p=316#comment-25128 Tammy - I don't have it posted how I did it with spelt. But you could refer to this recipe for ratios, but follow the process here. Hope that makes sense. :) http://gnowfglins.com/2009/05/07/sprouted-spelt-tortillas/ Tammy – I don’t have it posted how I did it with spelt. But you could refer to this recipe for ratios, but follow the process here. Hope that makes sense. :)

http://gnowfglins.com/2009/05/07/sprouted-spelt-tortillas/

]]> By: Wardeh http://gnowfglins.com/2006/04/28/whole-wheat-tortillas/comment-page-1/#comment-25127 Wardeh Wed, 21 Oct 2009 00:35:59 +0000 http://suchtreasures.com/?p=316#comment-25127 Tammy - after you mix the dough, let it rest overnight or twelve hours. Did I say 24 hours up there? I think that would be okay, too. But overnight is sufficient. I have tried spelt in this recipe. They are more fragile and not as soft the next day, but very, very delicious! Also, you use a little less spelt. Let's see if I can find that recipe... Tammy – after you mix the dough, let it rest overnight or twelve hours. Did I say 24 hours up there? I think that would be okay, too. But overnight is sufficient. I have tried spelt in this recipe. They are more fragile and not as soft the next day, but very, very delicious! Also, you use a little less spelt. Let’s see if I can find that recipe…

]]> By: Tammy http://gnowfglins.com/2006/04/28/whole-wheat-tortillas/comment-page-1/#comment-25120 Tammy Tue, 20 Oct 2009 22:21:10 +0000 http://suchtreasures.com/?p=316#comment-25120 So when you say soak you mean let the dough sit after you mix it for 24 hours? I have several soak (sprouted) recipes but this is the first time I have tried tortillas. I just want to make sure I understood it correctly. Have you tried using Spelt in this recipe? Thanks so much Tammy So when you say soak you mean let the dough sit after you mix it for 24 hours? I have several soak (sprouted) recipes but this is the first time I have tried tortillas. I just want to make sure I understood it correctly. Have you tried using Spelt in this recipe?

Thanks so much
Tammy

]]> By: Canning Frenzy http://gnowfglins.com/2006/04/28/whole-wheat-tortillas/comment-page-1/#comment-24131 Canning Frenzy Wed, 26 Aug 2009 07:57:46 +0000 http://suchtreasures.com/?p=316#comment-24131 [...] out great and we’ve been eating them all week on cheese quesadillas made with Wardeh’s spelt tortillas that I had in the freezer. It’s been great not cooking while I’m busy [...] [...] out great and we’ve been eating them all week on cheese quesadillas made with Wardeh’s spelt tortillas that I had in the freezer. It’s been great not cooking while I’m busy [...]

]]> By: Wardeh http://gnowfglins.com/2006/04/28/whole-wheat-tortillas/comment-page-1/#comment-23787 Wardeh Sun, 09 Aug 2009 14:18:29 +0000 http://suchtreasures.com/?p=316#comment-23787 Katie - Yes, I do worry about the smoke point of EVOO in this recipe. I would keep the heat low enough so it doesn't smoke if I were to use EVOO. However, I use coconut oil all the time now, which I think it is a better choice all around, but especially concerning the smoke point. On the soaking, I appreciate hearing your comments on that. That is a question I've had - whether or not the soaking can be done in or out of the fridge. I'd like to get to the bottom of it. For sourdough bread, the resting time can be done in or out of the fridge, it doesn't matter. Of course, that is bacteria driven, not acid neutralization of another acid. For your tortillas, you leave the dough out 24 hours even in very warm weather? With sourdough, leaving it out when the temp is very warm in the house speeds up the resting time, otherwise the dough would get overripe. Maybe these are two different things. :) We should get to the bottom of it! The trouble with Nourishing Traditions is that there's never quite enough information to answer every circumstance. If you figure this one out for sure, please let me know! Katie – Yes, I do worry about the smoke point of EVOO in this recipe. I would keep the heat low enough so it doesn’t smoke if I were to use EVOO. However, I use coconut oil all the time now, which I think it is a better choice all around, but especially concerning the smoke point.

On the soaking, I appreciate hearing your comments on that. That is a question I’ve had – whether or not the soaking can be done in or out of the fridge. I’d like to get to the bottom of it. For sourdough bread, the resting time can be done in or out of the fridge, it doesn’t matter. Of course, that is bacteria driven, not acid neutralization of another acid. For your tortillas, you leave the dough out 24 hours even in very warm weather? With sourdough, leaving it out when the temp is very warm in the house speeds up the resting time, otherwise the dough would get overripe. Maybe these are two different things. :) We should get to the bottom of it! The trouble with Nourishing Traditions is that there’s never quite enough information to answer every circumstance. If you figure this one out for sure, please let me know!

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