hahahah this is awesome!!!!! Bravo! He feels the love. You could call him Seabiscuit! (Seabiscuit was an American thoroughbred racehorse who became a symbol of hope during the Great Depression. Known for his small size and underdog status, Seabiscuit overcame early setbacks to achieve remarkable success on the racetrack. His most famous victory came in 1938 when he defeated the highly regarded War Admiral in a match race, capturing the hearts of fans across the country. Seabiscuit’s resilience and unlikely triumphs made him a beloved figure in American sports history, embodying the spirit of perseverance and determination.). LOL! Just an idea. Can I show this on my facebook page and tag you?

Of course! Did you see my question about the Discard? Would love to make some tortillias.

Let me know how this recipe works:

Sinless Sourdough Tortillas (Based on 1 Cup of Sinless Discard)

Makes: 4 tortillas

Total discard used: 1 cup (1/4 cup per tortilla)

Ingredients:

• 1 cup low-carb sourdough discard

• 1/4 cup almond flour

• 2 tbsp coconut flour

• 1/4 tsp salt

• 1/2 tsp baking powder

• 1 tbsp olive oil (or other preferred fat)

• 1/4 cup warm water (start with this, and add more if needed for dough consistency)

• Optional: 1/2 tsp garlic powder, onion powder, or cumin for added flavor

Instructions:

1. Mix Dry Ingredients:

o In a large mixing bowl, combine the almond flour, coconut flour, salt, and baking powder. Mix well.

2. Add Wet Ingredients:

o Blend sourdough discard in small mixer to turn into pancake batter consistency.

o To the dry mixture, add your pureed 1 cup of low-carb sourdough discard.

o Add olive oil and warm water. Mix until a dough begins to form. Start with 1/4 cup of water, but if the dough feels dry, gradually add more warm water until you get a soft, smooth dough.

o If the dough feels wet add a little almond flour at a time.

3. Knead the Dough:

o Turn the dough onto a clean surface and knead by hand for about 2-3 minutes until it becomes smooth and elastic. If it’s too sticky, dust lightly with almond flour or coconut flour.

o Dough should be soft and pliable.

4. Divide and Roll:

o Divide the dough into 4 equal portions. Roll each portion into a ball and then roll out each ball with a rolling pin into a 6-inch circle. If the dough is sticking, use a bit more almond flour.

5. Cook the Tortillas:

o Heat a skillet or griddle over medium-high heat. Place one tortilla at a time onto the pan and cook for 1-2 minutes on each side until lightly browned with some bubbles. Flip and cook the other side for another 1-2 minutes.

6. Serve:

o Stack the cooked tortillas and cover them with a clean towel to keep warm and soft. Enjoy your tortillas with your favorite fillings or as wraps!

wow his amazing Slomo for the win can’t wait to see a picture of your bread

could you tell me where you keep it for him to be that gorgeous. Mine has never had a rise like that.