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.
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!
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!
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,