sourdough tortillas

[Guest guest]

Tortillas

2 cups sponge

1 tsp. salt

1 Tbs honey

1/2 cup oil or melted butter

about 3 cups flour

Mix sponge, salt, honey, and oil. Add in flour until a soft dough forms, but not too sticky to work with. Let proof until doubled in size. Punch down, and pull apart into about 15 balls.

Lightly flour your rolling area (I use Rye flour, so as not to add gluten that won't be digested), and roll each ball with a rolling pin to about 1/8 inch thickness (almost as thin as paper, really).

Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until the tortilla does not look doughy.

We use these for tons of recipes - Burritos, quesadillas, breakfast burritos (with eggs, cheese, etc inside), enchiladas, etc, etc, etc.

rochester@...~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*Click here for the best diet and nutrition information you will ever find!www.westonaprice.org~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*"Intelligence appears to be the thing that enables a man to get along without education. Education enables a man to get along without the use of his intelligence. --Albert Wiggam ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

[Guest guest]

Hi

This looks absolutely yummy, and a nice change for the family. One

question though, and it's the usual one for me for sourdough. If

this has been answered already, my apologies.

When you add flour to the sponge, and you only leave the dough long

enough to double, then that recently added flour won't have had

enough time to be predigested, so what do you do? I don't know if

it's better to add whole grain with all its phytates, or unbleached

white flour with its problems...

Thanks,

Laurie

PS: and thanks for all the other recipes, I'm going to save and print

them all.

[Guest guest]

Hi Laurie.

Actually, with the starter I am using, the flour IS predigested in that time. Depending on the starter to flour ratio, the starter has done all of its work in 2-4 hours, seriously. When I first started with sourdough, I didn't quite believe this, but now I KNOW it. My daughter cannot handle even the TINIEST amount of gluten, and yet she is fine when she eats all of these sourdough things. When she gets gluten, there is a SEVERE reaction, so we KNOW the gluten, etc, is being completely broken down in that time.

The time it takes for the starter to do its work is not arbitrary, and some starters will work faster while some work slower. I like mine not only because it is fast (although the time savings are a plus), but the faster starters also seem to work MUCH better with whole wheat flour (creating a lighter loaf rather than a brick).

After you have cooked with sourdough for a bit, it will become pretty obvious to you when the starter has finished gobbling up the phytates, etc. The dough has a completely different feel to it after this work is complete. The times in the recipes I gave are for my fast starter, but if you have a slower one, just adjust the times. Let a loaf of bread rise and watch the dough. When it startes to get cracks in the surface, it is overdone, so use this time (minus a few minutes, so that it would be before the dough started cracking) as your base.

Hope this helps :-)

rochester@...~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*Click here for the best diet and nutrition information you will ever find!www.westonaprice.org~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*"Intelligence appears to be the thing that enables a man to get along without education. Education enables a man to get along without the use of his intelligence. --Albert Wiggam ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

----- Original Message -----

From: laurie@...

Sent: Thursday, August 02, 2001 5:52 PM

Subject: Re: sourdough tortillas

Hi This looks absolutely yummy, and a nice change for the family. One question though, and it's the usual one for me for sourdough. If this has been answered already, my apologies.When you add flour to the sponge, and you only leave the dough long enough to double, then that recently added flour won't have had enough time to be predigested, so what do you do? I don't know if it's better to add whole grain with all its phytates, or unbleached white flour with its problems...Thanks,LauriePS: and thanks for all the other recipes, I'm going to save and print them all.

[Guest guest]

Hi ,

Thanks, this makes sense. Actually, I think you've answered another

question for me as well. I've been making bricks lately, instead of

the loaves of bread I expected, and I realize now that I've left the

sponge a lot longer than I used to. I remember thinking that I have

a fast sourdough, but didn't realized that it would also be fast in

it's digestive work.

I'm looking forward to trying your recipes!

Thanks again,

Laurie