Sourdough Tortillas - Ways to use Sauerkraut

Hi <<First Name>>,

More adventures with sourdough

With success in making sourdough scones last month, I then turned to Sourdough Tortillas.

My sister has been tempting me with Tortilla cakes – savoury layers of vegetables and tortillas – and with Tortilla wraps. I’ve looked at the ingredient list and "use by" dates on supermarket flatbread and tortilla packs and decided to have a try at Sourdough Tortillas.  I’ve had great success with Sourdough flat breads like Naan – Fermenting rice, oats, lentils & sourdough – so I felt confident in putting together a recipe.

I discovered Sourdough Tortillas are easy to ferment and are absolutely delicious! They are excellent to wrap meat and vegetables in and won’t fall apart. They can be layered like lasagne too.  

I found it quite helpful to have a  Kitchen Elf  on hand
to do the quick cooking of the tortillas while I rolled them out.  

Sourdough Tortillas

½ cup sourdough starter
½ cup milk or water
4 tablespoons coconut oil
1 teaspoon salt
2 cups at least of plain flour


  1. Combine starter, milk, salt and oil in a bowl. Stir in the flour ½cup at a time. You are looking for the dough to just come together in a ball so you may need some water or some extra flour.
  2. Knead on a floured surface - about 30 seconds so that the ball looks smooth.
  3. Place in a glass bowl and cover with plastic wrap. Wrap a tea towel over it and leave to ferment for up to 24 hours.
  4. After 24 hours the dough should look bubbly. It is now ready to use.
  5. Scoop the dough ball out of the bowl onto a floured surface and knead quickly – again about 30 seconds.
  6. Divide the ball into 8 pieces. If  you think you are going to be a long time rolling out and cooking the tortillas, place the balls in a bowl and cover.
  7. Place a little ball on a floured surface and roll out till you reach the desired thickness.
  8. Transfer the tortilla to a hot griddle that has been heating on a medium to high heat. The tortilla will cook for about 30 seconds or until it bubbles. Flip it over for another 30 seconds.
  9. Transfer to a flat plate when cooked and begin on the next tortilla.
These tortillas can be served warm or cool, and are suitable for storage in an airtight container.

Fermented Food "in the news"

New probiotic identified in fermented Japanese vegetable: Enzyme improves colon health in rats
Scientists are continually learning more about the benefits of fermented food, especially when comparing fermented food with the same food eaten raw or cooked.

5 Good-For-Your-Gut Ways To Use Sauerkraut
We're always looking for ways to use fermented foods - here are some great uses of sauerkraut to add to your favourite meal ideas. (note: in the first paragraph, please ignore their comment about waiting 2-6 weeks to ferment the cabbage!)

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I look forward to hearing from you.
Regards, Ros
Current 2016/2017 Workshop Schedule

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Introduction to Fermented Foods – vegetables, fruit, dairy & kombucha
$65/person         19 November, 3 December 2016
          Morning tea provided; participants will receive a workbook with recipes.

More Fermented vegetables, fruit, dairy & kombucha
$100/person         11 February 2017
           Morning tea provided; participants will receive a workbook with recipes.
Fementing nuts, turmeric, ginger, beans, chickpeas & more kombucha
$100/person         4 March 2017
           Morning tea provided; participants will receive a workbook with recipes.
Fermenting rice, oats, lentils and sourdough
$100/person         4 February 2017
           Morning tea provided; participants will receive a workbook with recipes.

Workshop 4.0    Nuts, fruit drinks, low-tech yoghurt & cheese
$75/person         5 November (NSW group), 26 November 2016
         Morning tea provided; participants will receive a workbook with recipes.
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