Alter Fritz - Kartoffelbrot mit Monheimer Salzsauerteig
Original in German
Gerd Kellner · ketex.de · 2011
Against 100 potato bread recipes
No fat, unlike 78% of recipes and more salt than 88%.
How it compares
Against the typical loaf: the median of 100 potato bread recipes, per 100 g of flour.
- No fat at all, where 78% of recipes use some (most of those 6.3 to 17% of the flour weight).
- More salt than 88% of recipes: 2.5% of the flour weight against the typical recipe's 2%.
- No sugar at all, where 69% of recipes use some (most of those 2.7 to 13% of the flour weight).
- Less liquid than 75% of recipes: 33% of the flour weight against the typical recipe's 49%.
Ingredients (12)
- 90 g Roggenmehl 115090 g
- 90 g Wasser90 g
- 2 g Salz2 g
- 18 g Roggen-Anstellgut (ASG)18 g
- Monheimer Salzsauerteign/a
- 30 g Roggenmehl 115030 g
- 480 g Weizenmehl 550 oder 812480 g
- 300 g Kartoffeln roh ((geschält und dann feingebrieben oder durch einen Wolf gedreht))300 g
- 18 g Hefe18 g
- 13 g Salz13 g
- 105 g Wasser105 g
- 5 g flüssiges Backmalz (= 1TL)5 g
flour 600 gbatter 1151 g
Baker's percentages
Grams per 100 g of flour, and where that falls among all 100 recipes. Shaded: the middle half. Tick: the median.
- Potato50% · 65th percentile · median 40%
- Liquid33% · 25th percentile · median 49%
- Fat0% · 11th percentile · median 8.5%
- Sugar0% · 16th percentile · median 3.1%
- Egg0% · 24th percentile · median 6.8%
- Salt2.5% · 89th percentile · median 2%
- Yeast1% · 35th percentile · median 1.4%
Oven
- Temperature
- 475°F / 245°C
- median 375°F
- Time
- 15 minutes
- median 30 minutes
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