Sourdough Tortilla – Cairnspring Mills
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Cooking tools:
- Kitchen scale
- Tortilla press
- Rolling pin
- Bench scraper
- Cast iron skillet
- Mixing bowl
- Measuring cup
- Measuring spoon
- Plastic wrap
- Kitchen towel
- Stove
- Refrigerator
- Airtight container
Ingredients
- ½ cup (75g) discard leaven
- 1 ¼ cups (295g) very cold (40°F) water
- 1 tablespoon + 2 teaspoons (15g) salt (kosher, medium-coarse sea salt, or similar)
- 3 ½ cups (479g) Organic Edison flour
- 2/3 cup (124g) lard, cut into 1/4 inch cubes and chilled
- Neutral vegetable oil, such as canola, safflower, or grapeseed, for cooking the tortillas
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