Soda bread à l’épeautre et raisins secs
Original in French
Happy papilles · chefsimon.com · 2017 · 6 personnes
Against 123 Irish soda bread recipes
More baking soda than 98% of recipes and less salt than 82%.
How French Irish soda bread recipes differ from English ones →
How it compares
Against the typical loaf: the median of 123 Irish soda bread recipes, per 100 g of flour.
- More baking soda than 98% of recipes: 2.8% of the flour weight against the typical recipe's 1.2%, about 2.5 times as much.
- Less salt than 82% of recipes: 0.8% of the flour weight against the typical recipe's 1.2%.
- No butter at all, where 61% of recipes use some (most of those 6.3 to 17% of the flour weight).
Ingredients (8)
- 250 g de farine de petit épeautre250 g
- 150 g de farine T65 ou T80150 g
- 1 cuil. à café de sucre complet≈ 4.6 g
- 1 sachet de levure alsacienne ou 1 cuil. à café de bicarbonate de soude11 g
- 1/2 cuil. à café de sel≈ 3 g
- 30 cL de lait fermenté≈ 309 g
- 45 g de raisins secs45 g
- 35 g de pignons de pain35 g
flour 400 gbatter 808 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 123 recipes. Shaded: the middle half. Tick: the median.
- Buttermilk77% · 32nd percentile · median 84%
- Baking soda2.8% · 99th percentile · median 1.2%
- Butter0% · 19th percentile · median 5.6%
- Sugar1.2% · 51st percentile · median 1%
- Egg0% · 28th percentile · median 0%
- Salt0.8% · 13th percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 400°F
- Time
- 30 minutes
- median 40 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: buttermilk, baking soda, butter, sugar, egg, salt.
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