Leslie Helen

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Sourdough

How to Make Sourdough Banana Bread

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This Sourdough Banana Bread recipe makes one light and fluffy bread. Like my other Sourdough Banana recipes, these make a healthy snack to pack in your lunch or have as a breakfast on the go. Just make sure you are using ingredients processed in a nut-free facility if you are packing in your kid’s lunches. I personally love having a slice with my afternoon tea or coffee.

Interested in other Sourdough Banana recipes? Check out my Chocolate Sourdough Banana Bread, Sourdough Banana Muffins, or Sourdough Hawaiian Banana Muffins. Need help making a Sourdough Starter? I have you covered! Check out How to Start a Sourdough Starter.

This post contains affiliate links, which means I make a small commission at no extra cost to you.

Jump to Recipe Print Recipe
Banana bread sliced with chocolate chips

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Ingredients for Sourdough Banana Muffins

  • 1.5 cups Organic all-purpose unbleached white four
  • 1/2 tsp pink Himalayan rock salt or another sea salt
  • 1 tsp Baking soda
  • 1/4 tsp Baking powder
  • 1/8 cup brown sugar or equivalent sugar substitute like Splenda
  • 2/3 cup coconut oil, warmed
  • 2 large eggs
  • 1/2 cup Sourdough starter, stirred
  • 3 Ripe bananas, mashed
ingredients displayed on a counter, flour, sourdough, brown sugar, eggs, coconut oil, salt, baking powder and baking soda

Optional Ingredients (Toppings)

  • Chocolate chips
  • Chopped walnuts
  • Chopped pecans

Instructions for Sourdough Banana Bread

  1. Preheat the oven to 375F. Grease the bread pan with some melted coconut oil. I add the coconut oil to the pan and place it in the oven as it heats up. When the oil is melted, remove the pan from the oven, and using a food silicone brush, spread the melted oil to the entire interior of the pan.
  2. In a small mixing bowl, add the flour, salt, baking soda, and baking powder. Whisk the ingredients, making sure to remove any lumps. Set aside.
  3. Mix together the warm (not hot) coconut oil, brown sugar (or brown sugar substitute), and eggs in a medium to large mixing bowl.
  4. Add the stirred sourdough, and the mashed bananas, making sure to get rid of any large clumps.
wet and dry ingredients in 2 glass bowls
  1. Combine the dry ingredients with the wet ingredients. Mix until no dry flour patches remain.
  2. Set the batter aside for 15 minutes at room temperature. This gives the starter and baking soda a chance to react and rise. The results are a more light and airy texture once the muffins are baked.
banana bread batter with chocolate chip layer
  1. Pour half the batter into the baking pan. Now add any optional ingredients like chocolate chips or chopped nuts. Cover with the remaining batter. Optional: Top with walnuts, pecans, or chocolate chips. I used the shredded coconut in the picture.
  2. Cook for 45 – 55 minutes. Poke with a toothpick. Bread is ready when the toothpick comes out clean if it needs longer, cook in 2-minute increments.
baked banana bread with pecans on top
banana bread with chocolate chips and pecans
banana bread with chocolate chips and pecans

Sourdough Banana Bread

This Sourdough Banana Bread recipe makes one light and fluffy bread.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Course Breakfast, Dessert

Ingredients
  

Banana Bread Batter

  • 1.5 cups Organic all-purpose unbleached white four
  • 1/2 tsp Pink Himalayan rock salt or another sea salt
  • 1 tsp Baking soda
  • 1/4 tsp Baking powder
  • 1/8 cup Brown sugar or equivalent sugar substitute like Splenda
  • 2/3 cup Coconut oil, warmed
  • 2 Large eggs, room tempurature
  • 1/2 cup Sourdough starter, stirred
  • 3 Ripe bananas, mashed

Optional Toppings

  • Chocolate chips
  • Walnuts
  • Pecans

Instructions
 

  • Preheat the oven to 375F. Grease the bread pan with some melted coconut oil. I add the coconut oil to the pan and place it in the oven as it heats up. When the oil is melted, remove the pan from the oven, and using a food silicone brush, spread the melted oil to the entire interior of the pan.
  • In a small mixing bowl, add the flour, salt, baking soda, and baking powder. Whisk the ingredients, making sure to remove any lumps. Set aside.
  • Mix together the warm (not hot) coconut oil, brown sugar (or brown sugar substitute), and eggs in a medium to large mixing bowl.
  • Add the stirred sourdough, and the mashed bananas, making sure to get rid of any large clumps.
  • Combine the dry ingredients with the wet ingredients. Mix until no dry flour patches remain.
  • Set the batter aside for 15 minutes at room temperature. This gives the starter and baking soda a chance to react and rise. The results are a more light and airy texture once the muffins are baked.
  • Pour half the batter into the baking pan. Now add any optional ingredients like chocolate chips or chopped nuts. Cover with the remaining batter. Optional: Top with walnuts, pecans, or chocolate chips. I used the shredded coconut in the picture.
  • Cook for 45 – 55 minutes. Poke with a toothpick. Bread is ready when the toothpick comes out clean if it needs longer, cook in 2-minute increments.

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easy banana bread recipe pin

Keep exploring with one of these posts

How to Make Sourdough Hawaiian Banana Muffins

by 2 Comments

This Hawaiian Banana muffin recipe makes a dozen light and fluffy muffins that are full of coconut and pineapple flavour. Like my other muffin recipes, these make a healthy snack to pack in your lunch or have as a breakfast on the go. Just make sure you are using ingredients processed in a nut-free facility if you are packing in your kid’s lunches.

Interested in other Sourdough Banana recipes? Check out my Chocolate Sourdough Banana Bread or Sourdough Banana Muffins. Need help making a Sourdough Starter? I have you covered! Check out How to Start a Sourdough Starter.

This post contains affiliate links, which means I make a small commission at no extra cost to you.

Jump to Recipe Print Recipe
muffin slit in half with a pat of butter

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Ingredients for Sourdough Hawaiian Banana Muffins

  • 1.5 cups Organic all-purpose unbleached white four
  • 1/2 tsp pink Himalayan rock salt or another sea salt
  • 1 tsp Baking soda
  • 1/4 tsp Baking powder
  • 1/8 cup white sugar or equivalent sugar substitute like Splenda
  • 2/3 cup coconut oil, warmed
  • 2 large eggs
  • 1/2 cup Sourdough starter, stirred
  • 2 Ripe bananas
  • 1/2 cup cubed pineapple
ingredients for sourdough muffins, sourdough, flour, bananas, eggs, pineapples, coconut oil, sugar

Optional Ingredients (Toppings)

  • Unsweetened shredded coconut
  • Chopped walnuts
  • Chopped pecans
  • Chocolate chips

Instructions for Sourdough Hawaiian Banana Muffins

  1. Preheat the oven to 375F. Line a muffin tin with 12 liners. I like using silicone liners because they really are the gold standard in non-stick. Plus, they are reusable so better for the environment.
  2. In a small mixing bowl, add the flour, salt, baking soda, and baking powder. Whisk the ingredients, making sure to remove any lumps. Set aside.
  3. In a medium to a large-sized mixing bowl, mix together the warm (not hot) coconut oil, sugar (or sugar substitute), and eggs.
  4. Add the stirred sourdough, and the mashed bananas, making sure to get rid of any large clumps.
sourdough batter for pineapple banana muffins
dry ingredients for pineapple banana muffins
  1. Combine the dry ingredients with the wet ingredients. Mix until no dry flour patches remain.
  2. Stir in the pineapples and mix until incorporated.
  3. Set the batter aside for 15 minutes at room temperature. This gives the starter and baking soda a chance to react and rise. The results are a more light and airy texture once the muffins are baked.
sourdough banana batter in a muffin try
  1. Pour 1/4 cup of batter into each muffin cup. Optional: Top with shredded coconut, walnuts, pecans, or chocolate chips. I used the shredded coconut in the picture.
hand holding shredded coconut
  1. Cook for 25 minutes. Poke with a toothpick. Muffins are ready when the toothpick comes out clean. If they need longer, cook in 2-minute increments.
sourdough pineapple and banana sourdough muffins browned outside layer
muffins topped with shredded coconut

Sourdough Hawaiian Banana Muffins

These muffins are light and fluffy in texture and full of tropical taste!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Breakfast, Dessert, Snack
Servings 12

Ingredients
  

  • 1.5 cups organic all-purpose unbleached white four
  • 1/2 tsp pink Himalayan rock salt or other sea salt
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/8 cup white sugar (or equivalent amount of sugar substitute)
  • 2/3 cup coconut oil, warmed
  • 2 large eggs
  • 1/2 cup sourdough starter, stirred
  • 2 ripe bananas, mashed
  • 1/2 cup pineapple

Instructions
 

  • Preheat the oven to 375F. Line a muffin tin with 12 liners.
  • In a small mixing bowl, add the flour, salt, baking soda, and baking powder. Whisk the ingredients, making sure to remove any lumps. Set aside.
  • In a medium to a large-sized mixing bowl, mix together the warm (not hot) coconut oil, sugar (or sugar substitute), and eggs.
  • Add the stirred sourdough, and the mashed bananas. Stir to remove any large clumps.
  • Combine the dry ingredients with the wet ingredients. Mix until no dry flour patches remain.
  • Stir in the pineapples and mix until incorporated.
  • Set the batter aside for 15 minutes at room temperature. This gives the starter and baking soda a chance to react and rise. The results are a more light and airy texture once the muffins are baked.
  • Pour 1/4 cup of batter into each muffin cup. Optional: Top with shredded coconut, walnuts, pecans, or chocolate chips. I used shredded coconut.
  • Cook for 25 minutes. Poke with a toothpick. Muffins are ready when the toothpick comes out clean. If they need longer, cook in 2-minute increments.

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sourdough Hawaiian banana muffin pin

Keeping exploring with these posts:

How to Make Sourdough Banana Muffins

by 1 Comment

This recipe combines 2 ingredients that I love. Sourdough and Bananas. These Sourdough Banana Muffins are light and fluffy in texture. These are a great healthy snack to pack in your lunch or have as a breakfast on the go. Just make sure you are using ingredients processed in a nut-free facility if you are packing in your young kid’s lunches.

Interested in other Sourdough Banana recipes? Check out my Chocolate Sourdough Banana Bread. Need help making a Sourdough Starter? I have you covered! Check out How to Start a Sourdough Starter.

This post contains affiliate links, which means I make a small commission at no extra cost to you.

Jump to Recipe Print Recipe
muffin cut in half with butter

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Ingredients for Sourdough Banana Muffins

  • 1.5 cups Organic all-purpose unbleached white four
  • 1/2 tsp pink Himalayan rock salt or another sea salt
  • 1 tsp Baking soda
  • 1/4 tsp Baking powder
  • 1/2 tsp Cinnamon
  • 3/4 cup Brown sugar (or 1/4 cup if using the Splenda version)
  • 2/3 cup coconut oil, melted
  • 2 large eggs
  • 3 Ripe bananas
  • 1/2 cup Sourdough starter, stirred
bruised bananas, sourdough starter, flour, eggs, spices and brown sugar

Optional Ingredients (Toppings)

  • Chopped walnuts
  • Chopped pecans
  • Chocolate chips

Instructions for Sourdough Banana Muffins

  1. Preheat the oven to 375F. Line a muffin tin with 12 liners.
  2. In a small mixing bowl, add the flour, salt, baking soda, baking powder, and cinnamon. Whisk the ingredients, making sure to remove any lumps. Set aside.
  3. In a medium to a large-sized mixing bowl, mix together the brown sugar, warm coconut oil, and eggs.
  4. Add the bananas and mix well, making sure to get rid of any large clumps. Add the sourdough starter and stir again until completely incorporated.
wet ingredients in a glass bowl
dry ingredients in a glass bowl
  1. Combine the dry ingredients with the wet ingredients. Mix until no dry flour patches remain.
  2. Set the batter aside for 15 minutes at room temperature. This gives the starter and baking soda a chance to react and rise.
sourdough banana batter in a muffin try
  1. Pour 1/4 cup of batter into each muffin cup. Optional: Top with walnuts, pecans, or chocolate chips.
  2. Cook for 25 minutes. Poke with a toothpick. Muffins are ready when the toothpick comes out clean. If they need longer, cook in 2-minute increments.
sourdough banana muffins
muffin cut in half with butter

Sourdough Banana Muffins

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 15 minutes
Course Breakfast, Dessert, Snack

Equipment

  • 2 Mixing bowls
  • 1 Muffin Tray

Ingredients
  

  • 1.5 cups Organic all-purpose unbleached white four
  • 1/2 tsp pink Himalayan rock salt or other sea salt
  • 1 tsp Baking soda
  • 1/4 tsp Baking powder
  • 1/2 tsp Cinnamon
  • 3/4 cup Brown sugar (or 1/4 cup if using the Splenda version)
  • 2/3 cup coconut oil, melted
  • 2 Large eggs
  • 3 Ripe bananas
  • 1/2 cup Sourdough starter, stirred

Instructions
 

  • Preheat the oven to 375F. Line a muffin tin with 12 liners.
  • In a small mixing bowl, add the flour, salt, baking soda, baking powder, and cinnamon. Whisk the ingredients, making sure to remove any lumps. Set aside.
  • In a medium to large-sized mixing bowl, mix together the brown sugar, warm coconut oil, and eggs.
  • Add the bananas and mix well, making sure to get rid of any large clumps. Add the sourdough starter and stir again until completely incorporated.
  • Combine the dry ingredients with the wet ingredients. Mix until no dry flour patches remain.
  • Set the batter aside for 15 minutes at room temperature. This gives the starter and baking soda a chance to react and rise.
  • Pour 1/4 cup of batter into each muffin cup. Optional: Top with walnuts or chocolate chips.
  • Cook for 25 minutes. Poke with a toothpick. Muffins are ready when the toothpick comes out clean. If they need longer, cook in 2-minute increments.

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sourdough banana muffin pin

More from Simple Muse

How to Make a Sourdough Pumpkin Loaf

by Leave a Comment

I am starting to really embrace the change in seasons. I am no longer sad when summer comes to an end, but rather look forward to what the new season has to offer. And for Autumn, my friends, that means everything pumpkin and pumpkin spice! And this sourdough pumpkin loaf has both! It’s delicious, moist, and is the perfect after-dinner dessert or mid-afternoon snack with your tea or coffee.

pumpkin loaf with butter on top
Jump to Recipe

This post contains affiliate links, which means I make a small commission at no extra cost to you.

Pumpkin spice and all things nice

For this recipe, you will need 1 tbsp of pumpkin spice. You can buy it already blended, but if you have a well-stocked spice rack you may already have what you need on hand.

Link to learn how to make Pumpkin Spice Mix yourself.

What is long fermenting?

For starters (pun intended), you need a sourdough starter. You can read about how easy it is to start or where to buy if that is more your thing in my How to Start a Sourdough Starter from Scratch post.

Read about some benefits to Sourdough Bread in my How to Make Sourdough Tortillas post. You can access all my Sourdough recipes here.

Long fermenting sourdough is when you mix your sourdough starter with the flour and a few other ingredients (that won’t typically go bad if left on the counter overnight) and allowing it to sit at room temperature for around 12 to 24 hours before finishing the recipe and cooking.

This waiting period allows the active ingredients in the starter to work on the other ingredients. According to the website Cultures for Health; the long fermentation process:

  1. Allows for better digestion of the sourdough food
  2. Better flavour
  3. Don’t need to knead the dough as much

What you need to make Sourdough Pumpkin Loaf

Dry Ingredients

  • 1 3/4 cups organic unbleached flour
  • 1 tbsp pumpkin spice mix
  • 1/2 tsp salt
  • 1 tsp baking soda
flour, salt, pumpkin spice and baking soda

Wet Ingredients

  • 1/2 cup butter, room temperature
  • 1/4 cup brown sugar or 2 tbsp if using Spenda brown sugar
  • 2 eggs
  • 1/3 cup honey
  • 1/2 cup sourdough starter, stirred
  • 1 tsp vanilla
  • 1 to 1.5 cups pumpkin puree

Toppings (optional)

  • 10 pecans (or other nuts of choice)

Recommended tools

Instructions for long fermented method

  1. The day before or 8-24 hours before, mix the following ingredients in the bowl of the Stand Mixer, sourdough starter, honey, room temperature butter, and flour.
  2. Place the dough in a greased bowl, cover with a beeswax sheet or plastic wrap.
  3. The next day (or 12-24 hours later)…Preheat oven to 350 degrees F. Grease a bread baking pan.
  4. Check the firmness of the dough. If it feels to hard to work, place it in the preheating oven for 3-5 minutes. This should soften the butter and honey enough to be able to work in the remaining ingredients.
  5. Place the dough in the bowl of a stand mixer, and attach the paddle attachment.
  6. Add the eggs and vanilla, and mix on low to medium speed until mostly incorporated.
  7. Add the remaining ingredients, pumpkin puree, brown sugar, pumpkin spice, salt, and baking soda.
  8. Pour into the greased baking pan, and add your toppings (optional).
pumpkin loaf topped with pecans before baking
  1. Bake for 55-60 minutes or until the center is fully cooked.
  2. Poke a fork or chopstick in the center. If it comes out clean the center is cooked, if it comes out with gooey batter stuck to it, it needs another 5-10 minutes of cooking time.
  3. Let cool for 20 minutes before serving to prevent the loaf from falling apart.
baked pumpkin spice loaf topped with pecans

Instructions for quick cooking method

  1. Preheat oven to 350 degrees F. Grease a bread baking pan.
  2. Mix all dry ingredients (flour, pumpkin spice, baking soda, and salt), in a bowl and set aside.
  3. Using a stand mixer, mix the butter and brown sugar until light and fluffy.
  4. Add in the eggs, one at a time, and continuing mixing until incorporated.
  5. Mix in the honey, sourdough starter, and vanilla.
  6. Slowing add in the dry ingredients to the wet. Continue to mix until sticky dough forms (about 1-2 minutes).
  7. Add in the pumpkin puree and mix just until fully incorporated.
  8. Pour into the greased baking pan, and add your toppings (optional).
  9. Bake for 55-60 minutes or until the center is fully cooked.
  10. Poke a fork or chopstick in the center. If it comes out clean the center is cooked, if it comes out with gooey batter stuck to it, it needs another 5-10 minutes of cooking time.
  11. Let cool for 20 minutes before serving to prevent the loaf from falling apart.
slice of pumpkin loaf topped with melted butter on a plate with a fork
pumpkin loaf with butter on top

Pumpkin Loaf

This pumpkin loaf is delicious heated with a layer of butter and is a perfect pairing with your afternoon tea or coffee, or served as a dessert with ice cream on the side.
Print Recipe Pin Recipe
Prep Time 1 day
Cook Time 1 hour
Course Breakfast, Dessert

Ingredients
  

Dry Ingredients

  • 1 3/4 cups organic unbleached flour
  • 1 tbsp pumpkin spice mix
  • 1 tsp baking soda
  • 1/2 tsp salt

Wet Ingredients

  • 1/2 cup butter, room temperature
  • 1/4 cup brown sugar or 2 tbsp if using Spenda brown sugar
  • 2 eggs
  • 1/3 cup honey
  • 1/2 cup sourdough starter, stirred
  • 1 tsp vanilla
  • 1 to 1.5 cups pumpkin puree

Toppings (optional)

  • 10 pecans (or other nuts of choice)

Instructions
 

Quick Cooking Method

  • Preheat oven to 350 degrees F. Grease a bread baking pan.
  • Mix all dry ingredients (flour, pumpkin spice, baking soda, and salt), in a bowl and set aside.
  • Using a stand mixer, mix the butter and brown sugar until light and fluffy.
  • Add in the eggs, one at a time, and continuing mixing until incorporated.
  • Mix in the honey, sourdough starter, and vanilla.
  • Slowing add in the dry ingredients to the wet. Continue to mix until sticky dough forms (about 1-2 minutes).
  • Add in the pumpkin puree and mix just until fully incorporated.
  • Pour into the greased baking pan, and add your toppings (optional).
  • Bake for 55-60 minutes or until the center is fully cooked.
  • Poke a fork or chopstick in the center. If it comes out clean the center is cooked, if it comes out with gooey batter stuck to it, it needs another 5-10 minutes of cooking time.
  • Let cool for 20 minutes before serving to prevent the loaf from falling apart.

Long Fermenting Method

  • The day before or 8-24 hours before, mix the following ingredients in the bowl of the Stand Mixer, sourdough starter, honey, room temperature butter, and flour.
  • Place the dough in a greased bowl, cover with a beeswax sheet or plastic wrap.
  • The next day (or 12-24 hours later)…
  • Preheat oven to 350 degrees F. Grease a bread baking pan.
  • Check the firmness of the dough. If it feels to hard to work, place it in the preheating oven for 3-5 minutes. This should soften the butter and honey enough to be able to work in the remaining ingredients.
  • Place the dough in the bowl of a stand mixer, and attach the paddle attachment.
  • Add the eggs and vanilla, and mix on low to medium speed until mostly incorporated.
  • Add the remaining ingredients, pumpkin puree, brown sugar, pumpkin spice, salt, and baking soda.
  • Pour into the greased baking pan, and add your toppings (optional).
  • Bake for 55-60 minutes or until the center is fully cooked.
  • Poke a fork or chopstick in the center. If it comes out clean the center is cooked, if it comes out with gooey batter stuck to it, it needs another 5-10 minutes of cooking time.
  • Let cool for 20 minutes before serving to prevent the loaf from falling apart.

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pumpkin loaf pin

More from Simple Muse!

How to Make Sourdough Tortillas From Scratch

by 5 Comments

Sourdough Tortillas are a great versatile addition to your food toolkit and are a healthier choice than white or whole wheat versions. There are many benefits to Sourdough Bread, including:

Sourdough bread is made with a sourdough starter, which is a fermented mix of flour and natural yeasts that help the bread rise.

It is more digestible than regular bread because the fermentation process breaks down gluten that can cause bloating and other digestive problems.

The lactic acid in sourdough bread helps your body to absorb more of the nutrients from sourdough bread than you would from regular white of wheat bread. 

Zia Sherrell Jun 13, 2020, “Why sourdough bread is healthier than regular white or wheat bread”, INSIDER

This post contains affiliate links, which means I make a small commission at no extra cost to you.

Jump to Recipe Print Recipe

Reduce Food Waste

picture of wrap sandwich

We often cook in larger batches to save time during the week but don’t always like eating the same thing multiple times. Use Sourdough Tortillas to change it up. For instance, we often make up a big batch of ingredients for Taco Bowls, the next day we will add those same ingredients to a Sourdough Tortilla and voila – a different meal. Tortillas are a great way to reduce food waste by giving your leftovers a new purpose.

Ways to Enjoy Your Healthy Sourdough Tortillas

We love enjoying our Sourdough Tortillas

  • Use as flat bread for a sandwich
  • Makes a great base for oven flat bread topped with leftover meat and veg, topped with cheese and baked
  • Can pass as a naan
  • Soft Taco
  • Rolled up burrito (if you make them bigger in size)
  • Great sliced and toasted like a pita for dip
  • Quesadilla

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Ingredients

  • 3 cups organic flour
  • 1 cup sourdough starter (Check out my easy step-by-step guide to building your very own starter here)
  • 3/4 cup water
  • 1/4 cup oil (Olive or Avocado)
  • 2 tsp salt
  • 2 tbsp coconut oil (for cooking)
flour, sourdough starter, salt and glass jar containing water and oil

Steps:

1. The night before, add all ingredients (except the coconut oil) in the order listed to the bowl of a stand mixer. (When using the mixer, I always add the flour first as I find it mixes better than adding the wet ingredients first.)

sourdough tortilla ingredients in a bowl

2. Using a dough hook, mix until ingredients are combined and dough is stretchy (roughly 5 minutes).

dough in a bowl

3. Place in a greased bowl and cover with beeswax or plastic wrap. Let sit for 12 – 24 hours.

4. The next day, place dough on a clean, lightly floured surface and roll into a long log. I use a silicone baking mat for pastry. Slice in half, making 2 logs, then divide each 1/2 log into 6. You should have 12 dough balls.

steps to shaping tortilla dough balls

5. Roll out each dough ball into a thin round tortilla.

6. Heat a cast iron pan with coconut oil.

7. Place one tortilla in pan and cook until golden brown (about 1 min), flip and cook other side until golden brown. Try only flipping once.

8. Remove from heat, set aside. Repeat 11 more times.

Tip: I use 2 cast iron pans simultaneously to speed up overall cooking time. I place the cooked tortillas in the toaster over on warm setting to keep them warm.

How to Store Sourdough Tortillas

  • Stack tortillas with a piece of parchment paper between each layer.
  • Cover using either beeswax sheet or tin foil.
stack of sourdough tortillas
stack of sourdough tortillas

Sourdough Tortillas

These bubbly soft Sourdough Tortillas are full of flavour and a healthier option to the white or whole wheat varieties.
Print Recipe Pin Recipe
Prep Time 1 day
Cook Time 30 minutes
Course Mains
Servings 12

Equipment

  • Stand Mixer
  • Cast iron skillets

Ingredients
  

  • 3 cups organic flour
  • 1 cup sourdough starter
  • 3/4 cup water
  • 1/4 cup olive oil
  • 2 tsp salt
  • 2 tbsp coconut oil for cooking

Instructions
 

The Night Before

  • Add all ingredients (except the coconut oil) in the order listed to the bowl of a stand mixer. (When using the mixer, I always add the flour first as I find it mixes better than adding the wet ingredients first.)
  • Using a dough hook, mix until ingredients are combined and dough is stretchy (roughly 5 minutes).
  • Place in a greased bowl and cover with beeswax or plastic wrap. Let sit for 12 – 24 hours.

The Next Day

  • Place dough on a clean, lightly floured surface and roll into a long log. Slice in half, making 2 logs, then divide each 1/2 log into 6. You should have 12 dough balls.
  • Roll out each dough ball into a thin round tortilla.
  • Heat a cast iron pan with coconut oil.
  • Place one tortilla in pan and cook until golden brown (about 1 min), flip and cook other side until golden brown. Try only flipping once.
  • Remove from heat, set aside. Repeat 11 more times.
Keyword Sourdough, Tortillas, Wrap

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