In the world of sourdough there are two approaches. The first is for those who want to simply add sourdough flavor to something like a quick bread. The sourdough starter is added to a recipe which is then prepared soon afterward.
The second approach, one that I prefer, is a long fermentation. Much like the fermentation of the wild yeast-risen sourdough loaf, the long fermentation of quick breads, such as these tortillas, lend a fantastic tangy flavor. The main reason our family prefers this approach, though, is because the end product is always much easier on the tummy.
A lot of people talk about the neutralizing of anti-nutrients being the biggest advantage of fermenting dough. That may be true, but there is something about the pre-digestion of the grain done by the microorganisms in the fermentation process that really creates a much different food product for the digestive system.
Because of this, whole grain flours make softer, more tender baked goods.
Either way, it is our preferred means of making just about any flour-based baked good. And now that we’re firmly on the sourdough bandwagon, the awesome flavor and textures that result from the fermentation process are enjoyed by all, even in tortillas.
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