• Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education skip experiences global resources cider press projects digital market permies.com pie forums private forums all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • Anne Miller
  • Nicole Alderman
  • Pearl Sutton
stewards:
  • paul wheaton
  • r ranson
  • Joseph Lofthouse
master gardeners:
  • John F Dean
  • jordan barton
  • Carla Burke
  • Leigh Tate
  • Steve Thorn
gardeners:
  • Greg Martin
  • Jay Angler
  • Mike Barkley

For Sandor: Tortillas from starter?

 
Posts: 4
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
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.
 
Author
Posts: 23
5
  • Likes 2
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
I don't exactly make tortillas, but savory sourdough pancakes are part of my typical repertoire. I start with sourdough starter, add more water and flour and an egg, then get creative: grated raw root vegetables, sauteed onions or other vegetables, leftover grains, grated cheese, sometimes even meat. Then I leave the batter to ferment 12-24 hours, till good and bubbly, then make it into pancakes, which I generally serve with a yogurt-hot sauce blend. Yum!
 
Bonni Miller
Posts: 4
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
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!
 
Posts: 1
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator

I do ferment all my milk, either with heated Greek Yogurt starter or room temperature Filmjolk starter.
The heated Greek Yogurt is made in a covered container, but the Filmjolk is only covered by a paper towel.
Is there such a thing as a good gluten free sour dough starter, and will I be able to culture it without cross contamination with the Filmyolk?
Thanks and welcome,
Nat Slade
 
pollinator
Posts: 4437
Location: North Central Michigan
29
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
sounds yummy
 
eat bricks! HA! And here's another one! And a tiny ad!
Greenhouse of the Future ebook - now free for a while
https://permies.com/goodies/greenhouse
reply
    Bookmark Topic Watch Topic
  • New Topic