Sourdough Tortillas: Best made with Heritage White Sonora flour or, how to Save CA

Save CA

Great tortillas, best made with, non-GMO heritage Sonora flour.  Save CA, stop planting almonds!  Grow drought tolerant, no irrigation needed Sonora wheat.  Introduced into the new world in the 16th century by Portuguese Catholic priests. The grain was adopted into the native culture and used to produce flour tortillas as used in “Indian Fry Bread”.  This makes excellent “Indian Fry Bread” recipe soon to come. Currently it’s often sold out, and is in high demand.  (*If you think wheat is bad for you check this info:  http://www.thehealthyhomeeconomist.com/real-reason-for-toxic-wheat-its-not-gluten/  In other words it’s not the wheat that’s making most people sick, it’s the glyphosate poison the commercial wheat fields are drenched with before harvest.) But not organic, NON-GMO, heritage  fields.  The sourdough adds more than flavor, it’s loaded with probiotics for healthy gut flora.   White Sourdough Pasta, Breads, Tortillas, and more, are beneficial to metabolism, blood sugar and insulin levels! Click on picture for info.  DSC04641

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White Sourdough Tortillas

  • 1/4 cup home-made lard : Click picture to see video DSC02024
  • 1 & 1/2  cups Sonora white flour or other unbleached organic white flour “Bob’s” is good
  • 1/4 cup sourdough starter
  • 1/4 cup filtered or non treated water
  • 1 teaspoon fine sea salt
  • flour for dusting roll out surface
  • Makes 6 tortillas

Blend starter and water.  Cut cold lard into flour, as shown.  Mix in salt.  Add starter/water mix in and kneed a bit.  Cover with damp towel or plastic wrap.  Let sit 2 to 24 hours. After dough has rested, kneed just a bit.  Cut into 6 equal size pieces.  Flat to small rounds on lightly floured surface.  Roll out.  Uncooked tortillas can be stored between wax paper sheets in a sealed container. Store, longer than a few hours in the refrigerator, longer still in freezer in sealed container.  Bring to room temperature before cooking.   To cook heat a cast iron skillet or grill on medium.  One way that works well for me is to put the tortilla down on the skillet then gently lift off the was paper.  Cook until bubbles come up, flip cook a shorter time on other side.  Remove and keep in warm towel, serve asap.  Enjoy! FYI

Click on picture to see recipe video DSC01766  How to get starter: Cultures For Health ; San Francisco Sourdough Starter or Camaldoli Sourdough Starter are very good. Or just for the price of poastage http://carlsfriends.net/source.html Or go to this link, which is also on my website for DIY starter, http://www.sourdoughhome.com/index.php

* Sonora wheat is remarkably drought tolerant and matures in areas with, light rainfall and hot, dry climates are the norm—with no irrigation at all. White Sonora wheat production works well in synergy with cattle husbandry and can be grazed at least twice per season and still produce a gorgeous food crop. When milled to whole grain flour it produces light-colored tortillas and yeasted breads with a lovely texture.  *https://www.slowfoodusa.org/ark-item/white-sonora-wheat

Update!  Just got my Sonora Wheat in!  Love the Tortillas!

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