Mexico/US · lean

Sourdough Tortilla

Target 60% hydration · cast iron skillet · bake at 400°F

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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
Sourdough Tortilla is baked in a cast iron skilletShop Cast-iron skillet on Amazon →As an Amazon Associate, SourdoughHydration earns from qualifying purchases at no extra cost to you.

Flour mix

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.

Open 60% hydration guide →

Related references on this site

The gear that makes the math work

A short, honest baking kit. The scale matters most — every weight on this page is in grams. The Dutch oven is what turns a good crumb into a great crust.

  • Digital kitchen scale (0.1 g)

    Baker's percentage is by weight, not volume — a 0.1 g scale is what makes the math on this page accurate.

    View on Amazon →
  • Dutch oven / combo cooker

    Traps steam for the first bake phase — the single biggest factor in oven spring and a blistered, glossy crust.

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  • Banneton proofing basket

    Wicks moisture and holds shape during the final proof, so high-hydration dough doesn't spread flat.

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  • Bread lame

    A sharp lame scores clean ears — the cut that decides whether the loaf opens up or bursts at the side.

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  • Bench scraper

    Steel scraper handles wet, sticky high-hydration dough without tearing the gluten you just built.

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  • High-protein bread flour

    The math assumes ~12–14% protein. Real bread flour absorbs the hydration you calculate — all-purpose won't.

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  • Danish dough whisk

    Mixes shaggy, high-hydration dough in seconds without the gluey mess of a spoon or your hands.

    View on Amazon →
🎧 Or learn the craft by ear

The numbers here are the what; a good baking book is the why. An Audible trial gets you any title free — Michael Pollan’s Cooked(the “Air” chapter is the best story ever told about why bread rises) is a perfect first listen.

Start a free Audible trial →

As an Amazon Associate, SourdoughHydration earns from qualifying purchases at no extra cost to you. More on how this is funded.

Gear guides — what actually matters