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!
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