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Sourdough Potato Buns

baking-sense.com · 2021 · 10 large buns

Against 100 potato bread recipes

More liquid than 92% of recipes and no yeast, unlike 94%.

See how all 100 potato bread recipes compare →

Get the method at baking-sense.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 loaf: the median of 100 potato bread recipes, per 100 g of flour.

  • More liquid than 92% of recipes: 80% of the flour weight against the typical recipe's 49%.
  • No yeast at all, where 94% of recipes use some (most of those 0.9 to 1.7% of the flour weight).
Potato: 53%, 71st percentileLiquid: 80%, 93rd percentileFat: 6.7%, 43rd percentileSugar: 6.7%, 67th percentileEgg: 12%, 67th percentileSalt: 2.1%, 68th percentileYeast: 0%, 3rd percentilePotatoLiquidFatSugarEggSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (10)

  • 8 oz russet potato (1 medium)227 g
  • 12 oz whole milk (1 ½ cups)340 g
  • 1 oz unsalted butter28 g
  • 1 oz granulated sugar (2 tablespoons)28 g
  • 1 ½ teaspoons table salt≈ 9 g
  • 1 large egg≈ 50 g
  • 8 oz active sourdough starter (1 cup, 100% hydration)227 g
  • 15 oz bread flour (3 cups, see note)425 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 egg for egg wash≈ 50 g
  • Sesame seeds for garnish (optional)n/a

flour 425 gbatter 1335 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 100 recipes. Shaded: the middle half. Tick: the median.

  • Potato53% · 71st percentile
  • Liquid80% · 93rd percentile
  • Fat6.7% · 43rd percentile
  • Sugar6.7% · 67th percentile
  • Egg12% · 67th percentile
  • Salt2.1% · 68th percentile
  • Yeast0% · 3rd percentile

Oven

Temperature
400°F / 205°C
median 375°F
Time
10 to 15 minutes
median 30 minutes

Keep exploring

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Nearest by baker's percentages: potato, liquid, fat, sugar, egg, salt, yeast.

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