Bialys Lab22 recipes
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Caitlin Vincent · thesourdoughbaker.com · 2024 · 8

Against 22 bialy recipes

No yeast, unlike 81% of recipes and more water than 77%.

See how all 22 bialy recipes compare →

Get the method at thesourdoughbaker.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 22 bialy recipes, per 100 g of flour.

  • No yeast at all, where 81% of recipes use some (most of those 0.5 to 0.9% of the flour weight).
  • More water than 77% of recipes: 69% of the flour weight against the typical recipe's 63%.
Water: 69%, 80th percentileSalt: 1.9%, 34th percentileYeast: 0%, 9th percentileSugar or malt: 0%, 32nd percentileFat: 0%, 41st percentileWaterSaltYeastSugaror maltFat
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (10)

  • 250 grams water250 g
  • 75 grams active sourdough starter75 g
  • 360 grams bread flour360 g
  • 7 grams salt7 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 small onionn/a
  • 1 tbsp cooking oil≈ 14 g
  • 1 tbsp breadcrumbs≈ 15 g
  • 1/2 tsp salt≈ 3 g
  • Cornmealn/a
  • Poppy seedsn/a

flour 360 gbatter 692 g

Baker's percentages

Grams per 100 g of flour, and where that falls among all 22 recipes. Shaded: the middle half. Tick: the median.

  • Water69% · 80th percentile
  • Salt1.9% · 34th percentile
  • Yeast0% · 9th percentile
  • Sugar or malt0% · 32nd percentile
  • Fat0% · 41st percentile

Oven

Temperature
500°F / 260°C
median 475°F
Time
15 to 18 minutes
median 14 minutes

Keep exploring

Recipes most like this one

Nearest by baker's percentages: water, salt, yeast, sugar or malt, fat.

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