UrDinkel Kartoffelbrot
Original in German
Team Marcel Paa · marcelpaa.com · 2020 · 2 Brote
Against 100 potato bread recipes
More potato than 99% of recipes and more liquid than 96%.
How it compares
Against the typical loaf: the median of 100 potato bread recipes, per 100 g of flour.
- More potato than 99% of recipes: 156% of the flour weight against the typical recipe's 40%, about 4 times as much.
- More liquid than 96% of recipes: 91% of the flour weight against the typical recipe's 49%.
- More salt than 98% of recipes: 3.2% of the flour weight against the typical recipe's 2%.
- No fat at all, where 78% of recipes use some (most of those 6.3 to 17% of the flour weight).
Ingredients (13)
- 100 g Wasser (kalt)100 g
- 5 g Sauerteig ((alternativ. 0.5 g Frischhefe))5 g
- 100 g UrDinkel Vollkornmehl ((Dinkel Vollkornmehl))100 g
- 120 g Wasser120 g
- 2 Kartoffeln (gross)≈ 426 g
- Wassern/a
- Vorteign/a
- Brühstückn/a
- 150 g Kartoffeln (weichgekocht)150 g
- 115 g Buttermilch115 g
- 270 g UrDinkelmehl hell ((UrDinkelmehl Type 630))270 g
- 10 g Frischhefe10 g
- 12 g Salz12 g
flour 370 gbatter 1308 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.
- Potato156% · 100th percentile · median 40%
- Liquid91% · 97th percentile · median 49%
- Fat0% · 11th percentile · median 8.5%
- Sugar0% · 16th percentile · median 3.1%
- Egg0% · 24th percentile · median 6.8%
- Salt3.2% · 99th percentile · median 2%
- Yeast0.9% · 31st percentile · median 1.4%
Oven
- Temperature
- 450°F / 230°C
- median 375°F
- Time
- 20 to 25 minutes
- median 30 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: potato, liquid, fat, sugar, egg, salt, yeast.
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