Kartoffelbrötchen selber backen
Original in German
Emmi · emmikochteinfach.de · 2025 · 12 Stück
Against 100 potato bread recipes
No liquid, unlike 90% of recipes and more yeast than 90%.
How it compares
Against the typical loaf: the median of 100 potato bread recipes, per 100 g of flour.
- No liquid at all, where 90% of recipes use some (most of those 38 to 64% of the flour weight).
- More yeast than 90% of recipes: 2.3% of the flour weight against the typical recipe's 1.4%.
- More potato than 79% of recipes: 67% of the flour weight against the typical recipe's 40%.
- No egg at all, where 53% of recipes use some (most of those 10 to 20% of the flour weight).
Ingredients (6)
- 600 g Weizenmehl, Type 550 (plus etwas Mehl für die Arbeitsfläche)600 g
- 400 g Kartoffeln, vorwiegend festkochend400 g
- 1,5 TL Salz≈ 9 g
- 1 Würfel Frischhefe, 42 g (Achte aufs Mindesthaltbarkeitsdatum!)42 g
- 1 TL Honig, flüssig (vegane Alternative: Agavendicksaft)≈ 7 g
- 2 EL weiche Butter (vegane Alternative: Pflanzenöl)≈ 28 g
flour 600 gbatter 1086 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.
- Potato67% · 80th percentile · median 40%
- Liquid0% · 5th percentile · median 49%
- Fat4.7% · 28th percentile · median 8.5%
- Sugar1.2% · 36th percentile · median 3.1%
- Egg0% · 24th percentile · median 6.8%
- Salt1.5% · 25th percentile · median 2%
- Yeast2.3% · 92nd percentile · median 1.4%
Oven
- Temperature
- 375°F / 190°C
- median 375°F
- Time
- 30 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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