Day 22 out of 40
Engaging with fermentation is an exercise in hope. It transforms the product and the maker, the future and the now.
I started looking at time differently when I started working with sourdough and other cultures. I didn’t see fermentation as the process of breaking down but as an opportunity to build up. To work with microorganisms to create. And building things takes time; not wasting time, but gaining.
Sourdough Tortillas ( make 8 large for burritos or 12 smaller for tacos)
3 cups of stone ground wheat flour
1 cups of water
1/4 cup oil
2 tbsp of sourdough starter
Few pinches of salt
Knead for a few minutes. Let the dough ferment on the counter all day and then all night in the fridge if desired. If short on time, roll out and cook right away on both sides – little oil on a pan, on low fire.