Sourdough Tortilla
Target 60% hydration · cast iron skillet · bake at 400°F
Sourdough flour tortilla — thin, pliable, slightly tangy. Uses lard (or butter/oil) at 10-15% of flour weight for tenderness. Short ferment (no real bulk, immediate rolling). Cooked on hot skillet for 30-60 sec per side. Perfect for tacos, quesadillas, burritos.
- Hydration
- 60%
- Salt
- 1.50%
- Levain
- 15–20%
- Bulk @ 76°F
- 0.50h
- Proof @ 76°F
- 0.30h
- Bake temp
- 400°F
- Bake time
- 1m
- Vessel
- cast iron skillet
Flour mix
- all purpose — 100%
Technique
Mix all ingredients (fat cut in like pie dough). 30 min rest only. Divide into 60g balls, roll thin (about 7 inches). Cook on dry cast-iron skillet at medium-high heat (400°F) for 30-45 sec per side until lightly browned with some bubbles.
Calculator pre-set to Sourdough Tortilla's target (60%)
Adjust the slider for personal preference within the workable 55–65% range.
- Flour to add
- 450 g
- Water to add
- 250 g
- Salt
- 10 g
- Levain @ 100%
- 100 g
- Total dough
- 810 g
- Effective hydration
- 60%
How the math works
Total water = flour × hydration %. Your levain contributes 50 g flour + 50 g water — both count toward the totals. You add only the remainder as fresh flour and water.
Salt % is computed on total flour weight, not final-dough flour.
Related references on this site
- 60% hydration reference page — crumb structure, technique notes, other recipes at this hydration
- Flour spec: all purpose — protein, ash, absorption — 100% of this recipe's mix
- Hydration deep-dive for this recipe — workable range 55–65%
- Timing by kitchen temperature — bulk + proof times at 60-90°F using Modernist Bread multipliers
- Guide: baker's percentage explained — the math underlying every formula on this page
- All 25 recipes — grouped by category (lean, enriched, hearth, pan)