How to Make Sourdough Tortillas | Fermented Foods at Home скачать в хорошем качестве

How to Make Sourdough Tortillas | Fermented Foods at Home

Learn how to make sourdough tortillas with five basic ingredients, sourdough starter, flour, water, oil and salt. They are perfect for a quick summer wrap. Download my free Ebook with my 10 favorite sourdough recipes all in one place: http://bit.ly/farmhousesourdough WANT TO START YOUR OWN BLOG? Learn how our family supports ourselves full-time on our homestead with our blog and Youtube channel in my FREE blogging success masterclass: https://www.farmhouseonboone.com/mast... This post contain affiliate links, which means I make a small commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases. Shop the post how to make sourdough tortillas Einkorn- https://amzn.to/2skLzvD Bosch Mixer- https://amzn.to/2JnFXds Nutrimill Grain Mill- https://amzn.to/2J3rG2m Berkey Water Filter- http://www.berkeyfilters.com/berkey-w... Check out out my other sourdough videos: Sourdough English Muffins-    • How to Make Sourdough English Muffins   How to Make a Sourdough Starter from Scratch-    • All About Homemade Sourdough Starter from ...   Sourdough Pizza Crust-    • Easy Homemade Sourdough Pizza Crust- Sourd...   Our Favorite Sourdough Pancake Recipe-    • Sourdough Pancakes Recipe   Healthy One Pot Meal- Sourdough Skillet-    • HEALTHY ONE POT MEALS | Sourdough Skillet   Print the recipe: https://farmhouseonboone.com/farmhous... After sharing "What We Eat in a Week" videos with healthy meal ideas for breakfast and dinner, I had sooo many requests for healthy lunch ideas. Truth is, since we are all together as a family for lunch I usually just make more of the same. Its usually something along the lines of meat and veggies, eggs, salmon, avocados and sauerkraut. Last week was a craaazy week, with the magazine crew here for four out of the five days. I had to send my husband and kids out a lot, and had to think of something to send them on the go. It made me think of the sourdough tortillas I used to make all the time. After making a couple batches, I wondered why I ever forgot about them. They are so easy and so convenient! We had cilantro chicken wraps with purple cabbage and honey mustard for lunch today, and I just got some more dough going tonight. I already have a bunch of leftover chicken in the fridge, so tomorrow's lunch is going to be as simple as rolling out a couple tortillas and packing them with meat, veggies and herbs. Sourdough tortillas may be vying for the top spot in my favorite sourdough creations. Right next to English muffins...or pancakes, maybe pizza crusts. Ok, I really love all things sourdough, but these tortillas are going to be a staple in lunches this summer.  Quick. Easy. Not hot. Who wants hot meals on a 90 degree summer day?! These can be made with any wheat flour, white, whole grain, or even white whole grain. I use hard white wheat berries that I grind fresh in my Nutrimill grain mill. Long fermentation is the traditional way to prepare grains. The bacteria present in the sourdough starter pre-digest the grains and make them easier for the body to process. Many people who are very sensitive to gluten have told me that they can actually tolerate it when it is fermented for 24 hours or more! Isn't that amazing?! It makes sense why so many people can't have gluten today. Grains are no longer prepared traditionally. Also, many species of wheat have been hybridized and modified, so that they are no longer in a form that are body is prepared to handle. If you are super sensitive to wheat, I suggest letting your sourdough goodies ferment for at least 24 hours before cooking/baking Also, its better to use ancient einkorn wheat, which hasn't been hybridized. Sourdough Tortillas Ingredients 3 cups flour (I use freshly ground hard white wheat) 1 cup sourdough starter 3/4 cup water 1/4 cup extra virgin olive oil 1.5 teaspoons salt Sourdough Tortillas Process  1. Add the sourdough starter, water, oil salt and flour to a mixer with a dough hook.  2. Knead for 2-3 minutes in a mixer, or 5 minutes by hand. The ingredients should be fully incorporated, and the dough slightly elastic.  3. Place the dough in a greased bowl, cover with a tea towel and allow to sit at room temperature for 12-24 hours. (If you are gluten intolerant, 24 hours is better.) 4. The next day, divide the dough into 12 equal parts... Get the rest of the post and print the recipe on the blog: https://farmhouseonboone.com/farmhous... My video equipment: Camera- http://amzn.to/2BebVEO Lens- http://amzn.to/2C2cKwY Lights- http://amzn.to/2C1H8rt Microphone- http://amzn.to/2s9EobG Tripod- http://amzn.to/2C1KFpJ Music: Acoustic/folk instrumental by David Hyde