How to make Sourdough Discard Wraps

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This is one of those recipes that is so easy that I am almost embarrassed to call it a recipe. Learn how to make sourdough discard wraps that are so much more delicious than the shop bought ones and are so easy to make.

Why make sourdough discard wraps?

If I was just being superficial then I would say it was purely just because of the flavour, but there is so much more to sourdough.

Sourdough is like a bubbly friend sitting in your kitchen waiting to jump into action and make something delicious and healthy at any time.

The process of fermentation takes a regular grain flour and turns it into something far more digestible. The sourdough essentially eats away the Phytic acid in the grain. Phytic acid acts as an inhibitor to enzymes that break down the protein and starch in the stomach. This causes bloating and flatulence in people and is believed to contribute to irritable bowel syndrome.

During the long slow fermentation process in sourdough fermenting the lactic acid produces an enzyme called Phytase. This enzyme essentially pre digests this physic acid making it far easier for us to digest.

The Phytic acid also inhibits the uptake of other nutrients and minerals so by using sourdough it will also mean that you will benefit from more nutrients in your grain.

It also reduces the gluten in the bread so makes it easier for people with gluten sensitivity to digest. This is not the case for people with severe allergies, but will help with mainstream health.

How to make Sourdough Discard Wraps

This is really barely a recipe. There is only really flour water and salt.

The dough is made up with your sourdough discard. This is made up of fermented flour and water using natural yeasts found in our environment.

If you have never made a sourdough starter and would like to get started then you can follow my step by step guide HERE

Pre Ferment instructions

The first part of making the wraps is to mix the ingredients together and leave to ferment. This will take you no more than 5 mins and if you do this first thing in the morning the dough should be ready to use by the time you have made a cup of tea, tripped over the cat and answered the usual Spanish inquisition questions of the 5 year old in the house.

Caffeine consumed, apologies made to the cat and 5 year old pacified it’s time to make the wraps.

Cooking instructions

Take your balls of dough and roll them out on a lightly floured surface. Try to get them quite thin as this will make them easier to work with when they are cooked.

Heat up a cast iron pan and very very lightly oil it to prevent sticking. If the pan is well seasoned you probably won’t even need to oil it.

Lay the wrap into the pan and cook until it is lightly browning on one side.

Flip it over and cook on the other side. This is where the 5 year old gets overly excited that the wrap is blowing up and might float away. Don’t worry, this won’t happen. Well it never has for me.

Once it has browned on the other side, remove from the heat and set aside. Now lay the next wrap into the pan and repeat the process.

You should now have a stack of wraps for whatever you have planned for them. I use them for breakfast wraps, BLT wraps, Mexican wraps and so much more.

Be warned. If you do have a 5 year old in the house, one of your wraps will disappear from the stack and no one will have any idea where it has gone. It’s a mystery.

I hope you have a go at making these. They are very tasty and so easy.

See you soon friends

Happy making and happy baking

Sam x

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