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  1. I made these today and although delicious they taste and act more like a biscuit. Trying to use for a burrito the tortilla just breaks doesn’t have any give. Any suggestions to get these tortillas to act more like a tortilla?

    1. Try rolling them out very thin. Try less flour and/or more water. It’s all trial and error, and when working with sourdough, no recipe is ever going to respond the same for every person depending on environment.

  2. I made a double batch of these today using whole wheat einkorn flour. Most recipes are AP, but I try to get around it. Though the difference must be drastic. Any reason why people prefer AP? Is it texture or taste? Availability? I just get my flour in bulk from Pretty soon I’ll be milling my own flour buying berries instead. So it’s better my family is used to WW.

    Each masa weighed 29 and a half ounces. I used one ball to make my standard 2 oz tortillas with my Victoria tortillera. That got me 15 servings with 1 smaller one.

    I highly recommend anyone trying this recipe to completely melt their fat of choice. My masa with manteca was better incorporated than my tallow one because of the chunks that didn’t melt. Other than that if the temperature of the water is above 120°, add more water to cool it down.

    1. Hi Stephanie, whole wheat might come out a little more cakey than AP if you don’t reduce the flour content a bit. What was your experience using whole wheat? I should test using whole wheat to see my experience! Regarding the fat, yes, definitely melt it. My recipe yielded 8 but I think yours were probably much thinner than mine. So 8-15 is likely the range.

  3. I’ve always heard that your liquids can’t be too hot when using sourdough starter in a recipe as it kills it just like too hot of liquids kill regular yeast. Just curious as to how this would work with a recipe containing boiling water? Thanks

    1. Hi Samantha, thank you for asking that question and GREAT point. You’re totally right, you don’t want to use “literal” boiling water with sourdough. That was an exaggeration on my part and I’ve corrected that in the recipe. You want your water to be warm (about 100 degrees) so you don’t kill those good bugs 😉 However, the hotter the better so another option could be to autolyse the flour with the hot water. Meaning, let the water sit and hydrate the flour) prior to adding the rest of the ingredients for about 20 minutes which will allow the mixture to cool before adding the starter.

      I’m SO happy you mentioned that. I was writing is as “hotter than just a lukewarm” but it’s important to clarify!

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