Rosemary-Olive Sourdough Bread
Alexandra Stafford · alexandracooks.com · 2025 · 1 loaf
Against 152 sourdough bread recipes
More salt than 76% of recipes.
How it compares
Against the typical loaf: the median of 152 sourdough bread recipes, per 100 g of flour.
- More salt than 76% of recipes: 2.4% of the flour weight against the typical recipe's 2%.
- Water in the middle half of recipes: 75% of the flour weight against the typical recipe's 68%.
Ingredients (7)
- 375 g (about 1 1/2 cups) room temperature water375 g
- 12 g (2.5 teaspoons) salt, see notes above12 g
- 100 g (1/2 cup) bubbly, active starter, see notes above100 g
- 500 g (4 cups plus 2 tbsp) bread flour500 g
- 5 ounces pitted olives, any variety (I use a mix of Castelvetrano and Kalamata), sliced142 g
- 2 tablespoons fresh rosemary≈ 30 g
Toppings and extras
Listed, but not counted in the percentages below.
- extra-virgin olive oil, for drizzlingn/a
flour 500 gbatter 1158 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 152 recipes. Shaded: the middle half. Tick: the median.
- Starter20% · 35th percentile · median 25%
- Water75% · 75th percentile · median 68%
- Salt2.4% · 81st percentile · median 2%
- Fat0% · 43rd percentile · median 0%
- Sweetener0% · 41st percentile · median 0%
Oven
- Temperature
- 450°F / 230°C
- median 450°F
- Time
- 30 minutes
- median 30 minutes
Keep exploring
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Nearest by baker's percentages: starter, water, salt, fat, sweetener.
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