The Bread Pitt Mother recipe

The Bread Pitt Mother

Calgary, Canada

Age

4Years
Color

Country of origin Canada

Taste
& Flavour

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North America
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Sourdough
in the world

  • 1556 sourdoughs
  • 82 countries
  • 1188 cities

Mixture

100%
Liquid Flour Other
The Bread Pitt Mother

Since 2015

I watched "Cooked" by Michael Polan

Characteristics

Kept cold and fed frequently. I never bake with the mother only take from it to create pre-ferments for my baking

Taste & flavour

The Bread Pitt Mother top shot

Recipe

Starting ingredients

  • 100% Whole organic rye
  • 100% Water

Feeding ingredients

  • 50g Rye
  • 50g Water
1
Take starter out of the fridge Add 50 Grams Rye flour and 50 grams water
50g Rye 50g Water

Working method

1
I keep the mother on a 100% hydration using whole organic Rye flour freshly milled. The Rye comes from British Columbia, Canada I use water filtered in a Santivia system.
100% Whole organic rye 100% Water

Result

Ancient Grain Breads - No white or "bread" flour in my kitchen, no modern wheat. I use local organic Canadian flours
The Bread Pitt Mother  first overview
The Bread Pitt Mother  second overview
The Bread Pitt Mother  first slice
The Bread Pitt Mother  second slice

Preserve your sourdough for the future

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