Comments on: Basic Whole Wheat Tortillas (Sourdough)

By: Homemade Freezer Meals: The Breakfast Burrito

Homemade Freezer Meals: The Breakfast Burrito — Sun, 01 Jan 2012 15:35:22 +0000

[...] 9. Assemble the burrito by adding small amounts of each ingredient. Note: Want to learn to make your own homemade tortillas? Check this recipe out! [...]

By: Real Food On The Road, Part 3 | GNOWFGLINS

Real Food On The Road, Part 3 | GNOWFGLINS — Mon, 15 Aug 2011 16:22:17 +0000

[...] events. On those days, we ate from our cooler. I filled it with prepared foods, including premade sourdough tortillas as our main bread food for those days. Tortillas were a good choice since they work extremely well [...]

By: Wardeh

Wardeh — Wed, 03 Aug 2011 01:17:35 +0000

Karena — For these I recommend hard whole wheat. The soft doesn’t roll out as well.

By: Karena

Karena — Wed, 03 Aug 2011 01:14:04 +0000

I know this recipe has been here for awhile, but I was wondering if you recommend soft ww flour or hard ww flour? I have both and I am not sure when to use which one. Thanks for any information you can give.

By: Real Food On The Road, Part 1 | GNOWFGLINS

Real Food On The Road, Part 1 | GNOWFGLINS — Fri, 22 Jul 2011 16:59:40 +0000

[...] up many foods like sourdough crackers, clabber cheese, kefir cheese, soft cheese, crispy almonds, sourdough tortillas, cooking 2 chickens in the crock pot (for sandwiches), baked oatmeal, Spice Cake, Impossible [...]

By: Lydia

Lydia — Tue, 07 Jun 2011 15:12:39 +0000

I started these last night and rolled/cooked them this morning. They turned out great! I halfed the recipe and got 12 large tortillas out of it. I couldn’t believe how easily they rolled out. This is a recipe I’ll be using again. Thanks!

By: Nailgun

Nailgun — Thu, 19 Aug 2010 17:28:41 +0000

Halved this to make sure it’d pan out alright (ouch, pun).

Did around a 24-hour room-temp ferment (olive oil coat) using WW but used a started I feed with organic white.

Refrigerated dough for a bit and rolled out onto parchment paper for ease. When each testale (ball of dough) was rolled out, I just flipped the paper into the pan with some oil and pushed it down with a finger and/or wooden lifter.

After about 5 seconds on heat, the paper would release and I could go re-use the sheet for the next tortilla.

I used this
http://www.cookaz.com/Mexican-Recipes/Black-Or-Red-Kidney-Bean-Burritos-Recipe-412.aspx
as a filling and it was fabulous.

By: 3 Dishes From Sprouted Lentils | GNOWFGLINS

3 Dishes From Sprouted Lentils | GNOWFGLINS — Thu, 27 May 2010 15:14:47 +0000

[...] homemade flour tortillas (sourdough – also see this soaked version) [...]

By: Kimber

Kimber — Wed, 14 Apr 2010 15:07:57 +0000

Thanks, Wardeh. I’ve been to the carlsfriends site before, not sure why I didn’t send for a starter. Duh?! Anyway, I’ll also check out Cultures for Health, and see what’s there.

I don’t have a mill, so I’ll be using store bought flour. Do you know if that makes a difference with the sourdough success/failure rate? I know the nutritional benefits of the fresh-milled flour, I’m just wondering if it will affect the sourdough. Anybody??

Today, since my front yard is burgeoning with weeds, my boys & I are going to be adventurous and try making violet jelly and dandelion jelly. I’m off to buy some pectin. Here goes nothing!

By: Wardeh

Wardeh — Wed, 14 Apr 2010 14:38:30 +0000

Kimber, you are doing fantastic! So many wonderful changes – that’s what its about, a little at a time. Then you look back and can see how far you’ve come.

I got my starter from Cultures for Health – the New England sourdough starter. It is versatile and I feed it whatever flour I’m using at the time: spelt, ww pastry, hard red wheat, hard white wheat, rye… Its been going strong for a year.

I had tried to catch a wild yeast starter before and failed, so I chose to get an established starter this time. I’m glad I did. But then again, I’d like to try catching my own someday, too. And I probably will.

There’s a free starter you can get at: http://carlsfriends.org . It is an Oregon Trail sourdough starter that is very, very old. A bit of history in your kitchen! Donations are accepted, but all that’s required is a self-addressed stamped envelope with your request.