Just in case my sniper-like midnight-posting of this week’s Transformation Tuesdays missed your attention, I have three sourdough bread recipes on the blog and today I added a sourdough tortillas recipe. Here’s the low-down on the recipes:
SPARTAN SOURDOUGH BREAD RECIPE: Make this bread for a rich, totally nutritious compliment to soups and salads. It is slightly bitter and dense; it provides an excellent background flavor for a Raw Honey or Dipping-oil topping.
SIMPLE SOURDOUGH BREAD RECIPE: you can make this bread without fancy equipment or ingredients. It can be used to make sandwiches; it has a rustic texture and moderate flavor that is especially good toasted and topped with butter or served with pure maple syrup as Sourdough French Toast.
SOFT SANDWICH SOURDOUGH BREAD RECIPE: This is a sourdough bread that can replace your sandwich bread completely (you will rejoice if you’ve tried to make other sourdough breads work as a traditional sandwich bread); it is soft, has a mild tang, and slices nice-and-thin for regular-sized sandwiches. Bonus: this bread recipe makes enough for two small loaves or a regular loaf and 6 hamburger buns. Perfect to make for the week ahead!
WHOLE WHEAT SOURDOUGH TORTILLAS RECIPE: Are you ever tired of trying to find a 100% whole wheat tortilla at the grocery store (read the labels: most are made WITH whole grain flour and are amended with fortified white flour)? Who wants to spend $5 for 8 tortillas? Not I! This is a cheap-and-easy option for improving your whole grain intake with some extra nutrition from the fermenting powers of sourdough. Use for thin-crust pizzas, quesadillas, enchiladas, soft tacos, sandwich wraps… it’s a very versatile recipe to have in your culinary repertoire!
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