Sourdough Flour Tortillas

I have a package of flour tortillas in my freezer for when I want to make wraps or quesadillas but a recent post on a sourdough baking group on FB inspired me to make my own with discard sourdough starter.

The recipe below has been scaled down from the original and the directions have been rewritten with a bit more detail.

Samantha Sunshine’s Sourdough Flour Tortillas – makes 8 x  6-7 inch diameter tortillas

1 1/4 cups all purpose flour
1/2 cup sourdough starter
1/4 cup water
3 tbsp vegetable oil or melted lard
1/2 tsp salt
1/2 tsp baking powder

Mix all the ingredients above together in a large bowl and knead to form a soft dough. You may have to add a bit more flour so it’s not sticky.

Wrap the ball of dough in a sheet of plastic food wrap and rest on the counter for a few minutes.

Divide into 8 portions and roll into balls. Pat each ball down gently to flatten and then roll out to a diameter of 6-7 inches.

Heat a cast iron frying pan or grill pan to medium high heat. Lightly oil the pan, add the tortilla and cook for a few seconds on each side. If you’re concerned about burning, lower the heat a bit (to between medium and medium high) and cook the tortilla for 20-30 seconds on each side. You’ll find the tortilla puffs up in places and the bubbles may char.

NOTE: According to a comment on the FB group, if you let them rest 24 hours wrapped at room temperature, you’ll have a true fermented flour tortilla. I only waited about an hour.

Post Thanksgiving / Pre-Christmas Doldrums in Cooking

If it weren’t for bread and soups, I wouldn’t be doing much new cooking at all these days. I’m not counting the six kinds of fudge I’ve made since Thanksgiving.

These are no knead sourdough breads where gluten development comes about from letting flour, water and starter autolyse for a long time at room temperature. Unlike high hydration doughs, which develop their gluten through a series of stretches and folds, and produce artisanal loaves full of large holes, the crumb of these loaves is more dense and you get lovely sandwich type breads as a result.

SweetDried Cranberry, Honey and Orange Zest

You can use various fresh or dried fruit, nuts and zest to make each loaf different.

SavouryBacon, Old White Cheddar and Cracked Black Pepper

I decided to stick with just a few ingredients so as to let them stand out in this loaf but dried herbs, and inclusions like black olives, pickled or fresh peppers (jalapeno or serrano), seeds and grains and even caramelized onion can be added.

A basic soup includes a liquid like a stock or water, a flavourful vegetable mixture, a starch (potato, pasta or rice), a protein (meat or dried bean or lentil), herbs and seasonings.

Italian sausage tortellini in a marinara broth and Turkey and wild rice in a light chicken stock

Beef and pot barley soup and Creamy turkey, potato gnocchi and veggie soup

Odds and Ends

Breakfast of sunny side up eggs, bacon and toasted sourdough bread

Pan-fried pork chop, mashed potatoes and coleslaw and home made ricotta filled beet (root) pasta ravioli in browned butter, sage and pine nut sauce with garnish of grated Parmesan cheese

Eye of Round Roast – a bit overcooked but I made a lovely gravy with the drippings/au jus

Purchased mititei/mici (skinless Romanian sausages) as part of a quick meal including several dips … marinara sauce, tzatziki sauce and hummus

Sourdough Duo – Carole L’s Bread and Rosemary and Garlic Focaccia

ETA: A quick picture of a holiday loaf version of Carole’s bread … Dried Cranberry, Honey and Orange Zest.

Add-in: 1 cup dried cranberries, 1 tbsp honey and 1 tbsp orange zest.

I decided to combine two sourdough bread posts into one to reduce the post overload. I’m putting Carole L’s bread (two versions) first because I’m including the recipe with it (it’s only available on FB and I’m rewriting the instructions with more information). I’m also going to make it again while I’m unlikely to repeat the focaccia one. It was good but not amazing.

Carole L’s No Knead Sourdough Loaf

Trial 1 – plain, baked at temperatures and times given

I over proofed the bread before baking so my slashes weren’t very effective

Trial 2 – Parmesan, basil pesto and pine nuts, baked at higher temperatures, with time adjustments

Crust is nice and crunchy … a bit of pressure and it cracked

Parmesan, Pesto and Pine Nut Small Sourdough – makes one 1 1/2 pound/ 700 gm baked loaf

Dough 1

1 1/2 cups flour (all purpose or bread flour)
1/2 cup room temperature water
1/2 cup sourdough starter

Dough 2

1 1/2 cups flour (all purpose or bread flour)
1/2 cup room temperature water
1 tsp salt

Optional add-ins:
For the 3P version above, I used 2 tbsp each of grated parmesan cheese, basil pesto and pine nuts. I’m thinking of doing a cranberry and orange version for Christmas.

In a large bowl with a lid or a container that you can seal well with saran wrap, mix together the ingredients for Dough 1 and form a ball. Cover the bowl and leave on the counter at room temperature (~70 deg F) for at least 12 hours. (Longer is fine. I left the first attempt for over 20 hrs which helped develop the ‘sour’ taste that gives sourdough its name.)

The next day, add the ingredients for Dough 2, including any add-ins you might like and knead for 2-3 minutes.

Shape into a boule (ball) or batard (torpedo shape) using a bit of flour and place into a banneton or a bowl lined with a flour dusted linen type towel. Make sure your bowl is large enough for the dough to double in size. If the bowl has a lid, use it, otherwise, place the bowl into a large plastic bag and tie it close. (Some heat is generated during the rising process. You wouldn’t think so, but it’s true. Keep it in if you can.) Place the bowl in a warm place for about 2 hours.

After an hour, preheat the oven with a dutch oven, including lid, to 500 deg F/260 deg C.

NOTE: Test the dough for rise (it may not double) after about 1 1/2 hrs to see if it’s risen enough by pressing lightly with your finger tip to about 1/2 an inch in depth. You want the dough to spring back a bit … not immediately, cause that means it’s not proofed long enough. If you press down on the dough, and the shape of your finger remains, you’ve over proofed it. Oh well.

Turn out your dough into your hot dutch oven. If you’re afraid to burn yourself, line a large baking sheet with a sheet of parchment paper and turn it over onto your rising bowl. Then flip the bowl so your dough ends up on the parchment paper. Transfer the dough including the parchment paper sling into your dutch oven.

Place the dutch oven lid on top and bake for 30 minutes. You may want to throw a couple of ice cubes into the dutch oven before you add your bread, but that’s not essential.

Take the lid off the dutch oven, reduce the heat to 425 deg F/220 deg C and continue baking for another 15-20 minutes.

Remove the dutch oven from the oven and cool the bread on a cooling rack for at least 2-3 hours before cutting.

* * *

I was going to bake another tartine loaf but then I saw an amazing focaccia on a FB sourdough group and gave it a shot. I still cut my breads too soon after baking but, as a new sourdough baker, I just can’t wait to see what that crumb looks like.

The recipe I used was found here. I steeped minced garlic and finely chopped fresh rosemary in warmed extra virgin olive oil and then basted the oil over the top of the dough before I baked it. I think I went a bit overboard on the rosemary for my taste but otherwise, it’s a tasty bread to split and use as a sandwich bread or for dipping into stew, marinara sauce or seasoned extra virgin olive oil. The texture of the bread is quite similar to a loaf of ciabatta bread, but shaped into a flat sheet so there’s no ‘wastage’ with the taller areas of a loaf.

Before and after baking

Cut into strips and dip into marinara sauce or split in half and toast for sandwiches.

Repeated … Asian Themed Dishes

I’ve been craving sushi again … and you know what THAT means.

I make a bunch of my favourite Chinese and Japanese dishes, take pictures of them and share them with you all.

Okonomiyaki (Japanese cabbage pancake) – I diced some fake crab legs (surimi) and added it to the pancake mixture. The cooked strips of bacon are added to the top of the pancake before it’s flipped over and the top is cooked. I’m wrapping the two I made and freezing them away for future meals.

Szechuan shrimp and broccoli over longevity lo mein noodles – 3/4 of a pound of white Pacific shrimp in a spicy sweet and sour type sauce. I bought a bundle of broccoli cheap (88 cents). It was most mostly stem and very little florette so I threw in all the florettes and froze some of the stem for vegetable stock.

Sticky Asian drumsticks

Sushi hand rolls (temaki sushi) – A shiso (perilla) leaf gives these hand rolls a great fresh flavour. And they’re so inexpensive. Cook up a cup of sushi rice and you have enough rice for 8-10 hand rolls.

All you need is a drizzle of soy sauce before devouring these beauties.

Odds and Ends of Meals over the last 4 weeks

Warning: LOTS of pictures

I haven’t made anything post worthy in ages. Maybe the sourdough focaccia I made a few days ago. But, I’m sure you’ve had enough of my sourdough/bread posts. (Or, maybe, not.)

Still, a woman’s got to eat and I’ve been doing pretty well over the last 2-4 weeks.

I even made some Halloween themed sugar cookies and tried to decorate them. THAT was fun … NOT!

At least they tasted good.

Snacks like spicy salami, brie and quince paste on toasted crostini (I bought a baguette at the grocery store).

Various meals … mostly chicken (or turkey) and pork

Hot Italian sausage in a creamy blush sauce over shell pasta

Sourdough Tartine loaf toasted and topped with tuna or egg salad. A few pancakes with the sourdough starter discard. (The rest of the starter ended up in that focaccia, I mentioned.)

Peanut Butter and Chocolate-Mint Fudge

I know it seems like I’m a bit fudge obsessed lately but it’s the easiest sweet I can make with pantry ingredients I have right now.

And, I’m still ticked off at the thought of paying $16 a pound (check Amazon if you don’t believe me) for something anyone can make at home, without a candy thermometer. And for someone who has candy making issues, that’s a strong statement.

So, on Friday, I made Peanut Butter fudge. I wonder what substituting the peanut butter with Nutella would taste like? Anyone want to give this a try? Maybe just a half recipe.

I know it’s not pretty but I recycled an aluminum foil loaf pan cause it was the only thing I had that was the right size. There’s a block of vanilla fudge in the picture for a colour comparison.

Peanut Butter Fudge – makes about 3 pounds

2 cups brown sugar
2 cups white sugar
1 cup milk
1 1/2 cups creamy peanut butter
1 tbsp unsalted butter
1 1/4 tsp vanilla extract

Mix brown and white sugar with the milk in large pot; bring mixture to a boil. Stir in peanut butter and butter, reduce heat to medium and bring the mixture back to boil (stirring constantly). Remove the pot from the heat once the temperature has reached 115 C/239 F or the soft ball stage. Let cool for 5 min.

Add vanilla to the mixture; stir vigorously until the fudge looses its glossy sheen. Pour fudge into a buttered 8×8″ pan. Let cool and cut into 1 inch pieces.

Trial 2: (10/20/2016) Made a half batch of the original recipe. Melted ingredients at medium-high and once it started boiling, I reduced the heat to medium (5). It only took 6-7 min. of boiling to get to the soft ball stage. Stirred for a few minutes and then put the pan into a sink with an inch or so of cold water and in a few minutes more of stirring, it was thick enough to pour. Pour FAST and scrape out with firm spatula so you get most of the stuff on the sides and bottom into your pan.

And yesterday, I made Chocolate-Mint fudge using the vanilla fudge recipe as a base. This is the best textured batch of fudge I’ve made to date.

Chocolate-Mint Variation: After letting the fudge cool, for 5 minutes, I added 1 oz of finely chopped high cocoa fat chocolate to the mixture and 1 tsp of mint extract and beat it until the chocolate had melted and the fudge had lost its sheen while still being pourable.

You can use the basic vanilla fudge recipe to make many variations by adding different extracts, food colourings to part or all of it, nuts or dried fruits. A Black Forest variation with well drained maraschino cherries and a pink fudge layer comes to mind.

Tartine Bakery Country Loaf … Sourdough (sigh)

You know me, and giving up.

I don’t.

I’ve  tried several ‘traditional’ sourdough recipes, since I decided to make my own sourdough starter in the summer of 2015, and met with nothing but failure. I blamed the starter, but then I had problems with the new one too … probably a case of using the starter before it was ready.

I’ve learned through the process, sacrificing a lot of flour (all purpose and bread) to the bakery gods. Until I finally got this baby. (SO so proud.)

I think this latest bake is pretty good. I used a recipe I found online, complete with step by step pictures of each stage. My pre-bake loaf was a bit slacker than the one in the picture. As you know, I don’t have a digital scale, just an old fashioned one that’s not very accurate so I’m sure my bread and flour amounts are off. Still, I was able to produce a decent loaf. Good colour, decent rise and I think the crumb is comparable to pictures I’ve seen online. So, I fed my starter (it’s over 2 weeks old now) and tossed it in the fridge to wait until I get inspired to bake with it again.

I gots an ear on my loaf even with my crappy serrated knife to make the slashes

I MAY bake next weekend, I may not. I wish I could afford to buy a new scale. I should really invest in a lame or, the next best thing, a package of straight razor blades (10 for $16) but they’re luxuries at my current financial state. So, I’ll have to muddle along the best I can.

No bench scraper but my offset spatula works for shaping the bread into a boule.

Pineapple juice (canned NOT fresh) and whole wheat starter, after 2 weeks of feeding

Honey Whole Wheat Loaf – Sourdough Starter Version

Warning: PICTURE HEAVY POST – Please remember, the post is mostly to help me remember what I did so I can recreate or improve my efforts. Especially since often I don’t make the dishes again for a year or more. I’m happy if the research I did from various sources and synthesized here helps others too, of course.

The crumb looks a bit moist and the shaping isn’t as tight and even as I would have liked. In the interest of full disclosure, I under baked the loaf by 5 minutes compared to the yeast loaf. I just wanted it to be DONE! And I cut it after 35 minutes NOT an hour so it was still warm. On the whole though, I’m pleased with my results.

All Sourdough Starter

The Five Steps of Bread Baking

1. Mixing

I wasn’t sure if I had enough yeast in my starter to ‘lift’ the loaf so I fed 1/2 cup of active sourdough starter with 1/2 cup of whole wheat flour and 1/4 cup of warm water.

Pictures right after mixing and 1 hr later.

Two hours afterwards – I tried the float test, which failed. I’ve been advised that with such a thick/stiff starter, that bit of dough would never float.

At that point, I added the salt, the rest of the water, some honey and enough bread flour to get a soft supple dough. I kneaded the dough for 10 minutes, let it rest for 5 minutes under a bowl and then kneaded it for another 5 minutes, as with the yeast version

2. First rise or Bulk proofing – It should double in size before being shaped … I think it did.

Time: 1/2 hr and 1 hr

Time: 1 1/2 hr and 2 hr

3. Shaping – I didn’t take my time with this and seal the roll so it’s a bit uneven.

4. Proofing or Second Rise – I estimated that it had doubled in size by eye. Didn’t even do the ‘finger poke’ test. Google it if you’re curious

5. Baking

After 30 minutes, the loaf was removed from the metal baking pan and baked directly on the shelf in the oven for an additional 10 minutes to brown the bottom and finish cooking. (Note that this loaf was ONLY baked for an additional 5 minutes, which probably accounted for the ‘moist’ and what was called ‘underdeveloped’ crumb on my FB sourdough baking group.)

The finished loaf brushed with melted butter and allowed to cool until room temperature.

Mini Honey Whole Wheat – makes one 400 gm loaf

Version 2 – Whole Wheat Pineapple Sourdough Starter

Step 1: Increasing the amount of starter

1/2 cup of active starter
1/2 cup whole wheat flour
1/4 cup warm water

Mix well in a bowl and place into a warm place (microwave with a measuring cup with 2 cups of very hot water in it) for 2 hrs.

Step 2: Mixing the dough

3/4 cup bread flour, divided
1 1/2 tsp honey
1/4 cup warm water
1/2 tsp salt

In a small bowl, dissolve the salt and honey in warm water.

Add the warm water, honey and salt mixture to the sourdough mixture and stir well with a wooden spoon until it’s well incorporated. Stir in about 1/4 cup of bread flour and beat gently. Keep adding the flour until the batter gets too thick to stir and forms a ball around the wooden spoon.

Transfer to a lightly floured working surface and knead using as much flour as you need to get a smooth and supple dough, about 10 minutes.

Let rest for 5 minutes covered with a large bowl then knead for another 5 minutes.

Transfer to an oiled bowl, cover with a sheet of plastic wrap and a towel and let rise until doubled, 45 minutes to 1 hour.

Transfer the risen dough to a lightly floured work surface and shape into a loaf. Place on a prepared baking sheet or in a loaf pan and let rise until doubled.

Preheat the oven to 375 deg F.

Bake for 30 minutes, take out of pan, and bake directly on the oven shelf for another 5-10 minutes or until the bottom is golden brown and when rapped, the loaf gives a hollow sound.

Spray top with water after placing in oven and a second time 5 minutes later.

Brush the top with melted butter after removing from the oven.

Let cool to room temperature before cutting.

Honey Whole Wheat Loaf – Yeast Version

WARNING: PICTURE HEAVY POST … I split the one I was going to post in 2 but there are still a lot of pictures as I’m a visual learner/teacher.

I have to admit that I don’t actually care for the taste of sourdough bread. I don’t DISlike it but it’s not something I prefer. However, making a tasty and attractive loaf of sourdough bread is on my cooking bucket list, even if it’s only the mental one. So, I’ve set out to figure out what I need to do to succeed starting with making a sourdough starter from scratch.

To date, I’ve made two sourdough starters. One with all purpose flour and water and, most recently, one with whole wheat flour and unsweetened canned pineapple juice. Time is important. It takes at least 2 weeks of feeding for the balance of yeast and bacteria to adjust and turn a neutral flour mixture into one with the proper pH balance to sustain the right kind of yeast. And there’s no substitute for time. Don’t let that early bubbling and rising fool you after day 4 or 5. It’s NOT ready yet to substitute for yeast in your bread baking.

It’s fall and the house temperature is set to 70 deg F so I’m doing all my proofing in a microwave with 2 cups of hot water to provide as optimal a rising environment as possible.

In this post and the one following, I’m going to try to replicate a honey whole wheat (33%) and all purpose flour bread made with yeast, and a touch of starter for flavour with an all sourdough starter. There’s more whole wheat flour in the all sourdough starter loaf than in the yeast version as my starter is mostly whole wheat and my secondary addition of flour (bread only) didn’t end up needing as much flour to get a nice, soft dough.

Yeast and a Touch of Sourdough Starter

Shaped, proofed for 1 hr and baked for ~40 minutes at 375 deg F.

Nice oven spring on the mini (400 gm of dough) loaf

Brushed with melted butter

This is the kind of crumb I want with my all sourdough starter bread

Mini Honey Whole Wheat – makes one 400 gm loaf

Version 1 – Yeast

1/2 cup whole wheat flour
~ 1 1/4 cups all purpose flour, divided
1/2 cup warm water
1 1/4 tsp yeast
1 1/2 tsp honey plus 1/4 tsp sugar
1/2 tsp salt
1 tbsp sourdough starter

In a small bowl, mix together the warm water and honey until the sugar is dissolved. Add the yeast, stir and let rise for 10-15 minutes until the mixture is foamy.

In a large bowl, combine the 1/2 cup whole wheat flour, 1/2 cup of all purpose flour and salt. Stir in the yeast-honey mixture and the starter with a wooden spoon and beat until you get a nice smooth batter. Gradually stir in another 1/2 cup of all purpose flour until the dough gets too stiff to stir and forms a ball around the spoon. Transfer the dough to a lightly floured working surface.

Knead for 10 minutes using the reserved flour and as much more flour as need until you get a nice smooth and supple dough. Let rest for 5 minutes covered with a large bowl then knead for another 5 minutes.

Transfer to an oiled bowl, cover with a sheet of plastic wrap and a towel and let rise until doubled, 45 minutes to 1 hour.

Transfer the risen dough to a lightly floured work surface and shape into a loaf. Place on a prepared baking sheet or in a loaf pan and let rise until doubled.

Preheat the oven to 375 deg F.

Bake for 30 minutes, take out of pan, and bake for another 5-10 minutes or until the bottom is golden brown and when rapped, the loaf gives a hollow sound.

Spray top with water after placing in oven and a second time 5 minutes later.

Brush the top with melted butter after removing from the oven.