More uses for sourdough starter! Converting my regular tortillas recipe for rye sourdough starter I get:

• 200g plain wholemeal flour
• 2 tsp oil
• 1 tsp salt
• 150g rye sourdough starter @ 200% hydration
• 80g milk

This goes in the fridge overnight, then I make the tortillas as usual. Half went in the freezer for future use, and half are making quesadilla for today’s breakfast.

For the quesadilla filling it’s mostly what I found in the fridge: streaky bacon, spring onions & chilli. But while at the local shop picking up a parcel I noticed some hard mozzarella, so grabbed some of that to add to the mix for some stringiness to the filling.

 Served, unsurprisingly, with our favourite avocado & toasted almonds.

Very glad I managed to melt the cheese without burning or even over-crisping the tortillas. Also very glad it had the stringy mozzarella. Finally glad I stopped adding chilli to the avocado mix when I did, as it was just on the edge of getting a little hot!