Bonni Miller

I'm not sure if anyone is going to get a esponse to their post here in this thread about tortillas. You may want to create a new "topic" in the "food preservation" forum if you want to get a response from Sandor. As tempting as it is to minimize the competition in the contest, I'd hate to see you miss your chance to get a response or to win a copy of one of his books....

Yum indeed! So it's more tortilla in the spanish sense, than in the Mexican sense. And I never would have thought (or at least I hadn't considered it yet!), to ferment after the addition of the fillings. I'm going to start some right now. Thanks!

Hello Sandor! Thanks for the opportunity to ask questions. Since I first read Wild Fermentation, and started fermenting in earnest, even my dish water starts to ferment if I leave it sit overnight! My house is full of wildlings. Thanks for all the fun experimentations!
I've heard you say a few times that you use your extra sourdough starter to whip up some tortillas. Would you elaborate on that a bit? Do you let the tortilla dough ferment a bit? Do you thin the starter out to a certain texture? (My starters tend to be thick and spongy). Thanks again, and thanks for the great books. I've got a copy of WF (still saving up for the "Art of..."). I very much appreciate your work.

Hello Sandor! Thanks for the opportunity to ask questions. I've heard you say a few times that you use your extra sourdough starter to whip up some tortillas. Would you elaborate on that a bit? Do you thin it out to a certain texture? (My starters tend to be thick and spongy). Thanks again, and thanks for the great books. I've got a copy of WF (still saving up for the "Art of..."). I very much appreciate your work.