Starter contributes flour and water even when a short tortilla method does not rely on a long rise. This makes its hydration relevant to the dough’s arithmetic.
What to compare
Distinguish using starter for flavor from fermenting a dough to a specified endpoint. Oil and butter are not identical ingredients. A tortilla containing wheat starter contains gluten, regardless of whether the starter is active or discard.
Quantities in this example
- 240 g / 1 cup 100%-hydration starter or discard
- 190 g / 1 1/2 cups all-purpose flour
- 2 tbsp neutral oil or melted butter
- 1/2 tsp fine sea salt
- 1–2 tbsp warm water
Reading the numbers
240 g starter at 100% hydration
310 g total flour and 135–150 g total water, 43.5–48.4% hydration before fat
Continue reading
For quantities, use the hydration reference or arithmetic guides. For a complete cooking method, choose one of the published recipe references and follow its ingredients, equipment and process together.
Sources & scope
- Arithmetic examples or editorial planning checklists; no empirical fermentation prediction is made.
Source-based explanation and editorial checklists by SourdoughStart, operated by Tag Ad Limited. AI-assisted article revised 2026-10-12. Source links are not endorsements.
Revision note: prepared for the new reference-led edition. Suggest a correction.