Aardappelbrood met rozemarijn
Original in Dutch
Libelle Lekker · libelle-lekker.be · 4
Against 100 potato bread recipes
More yeast than 90% of recipes and more potato than 80%.
How it compares
Against the typical loaf: the median of 100 potato bread recipes, per 100 g of flour.
- More yeast than 90% of recipes: 2.3% of the flour weight against the typical recipe's 1.4%.
- More potato than 80% of recipes: 71% of the flour weight against the typical recipe's 40%.
- No sugar at all, where 69% of recipes use some (most of those 2.7 to 13% of the flour weight).
- No egg at all, where 53% of recipes use some (most of those 10 to 20% of the flour weight).
Ingredients (9)
- 2 nieuwe aardappelen≈ 426 g
- 600g bloem600 g
- 14g droge gist14 g
- 2kl zout≈ 12 g
- 2kl verse rozemarijn≈ 10 g
- 310ml lauw water≈ 311 g
- 5el olijfolie≈ 68 g
- 10takjes verse rozemarijnn/a
- 2kl grof zeezout≈ 10 g
flour 600 gbatter 1450 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.
- Potato71% · 81st percentile · median 40%
- Liquid52% · 56th percentile · median 49%
- Fat11% · 58th percentile · median 8.5%
- Sugar0% · 16th percentile · median 3.1%
- Egg0% · 24th percentile · median 6.8%
- Salt2% · 57th percentile · median 2%
- Yeast2.3% · 92nd percentile · median 1.4%
Oven
- Temperature
- 425°F / 220°C
- median 375°F
- Time
- 40 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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