Sourdough Bread Lab152 recipes
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Weizen-Sauerteigbrot

Original in German

backenmachtgluecklich.de · 2023 · 1 Brot

Against 152 sourdough bread recipes

Less starter than 80% of recipes.

See how all 152 sourdough bread recipes compare →

Get the method at backenmachtgluecklich.de →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical loaf: the median of 152 sourdough bread recipes, per 100 g of flour.

  • Less starter than 80% of recipes: 16% of the flour weight against the typical recipe's 25%.
  • Water in the middle half of recipes: 62% of the flour weight against the typical recipe's 68%.
Starter: 16%, 19th percentileWater: 62%, 31st percentileSalt: 2.1%, 64th percentileFat: 0%, 43rd percentileSweetener: 0%, 41st percentileStarterWaterSaltFatSweetener
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (6)

  • 75 Gramm Sauerteig-Ansatz (Anstellgut aus Weizenmehl)75 g
  • 75 Gramm Weizenmehl (Type 405 oder 550)75 g
  • 75 Milliliter Wasser (lauwarm, ca. 37 Grad)≈ 75 g
  • 400 Gramm Weizenmehl (Type 405, 550 oder Teil 1050)400 g
  • 220 Milliliter Wasser (lauwarm, ca. 37 Grad)≈ 220 g
  • 10 Gramm Salz10 g

flour 475 gbatter 856 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.

  • Starter16% · 19th percentile
  • Water62% · 31st percentile
  • Salt2.1% · 64th percentile
  • Fat0% · 43rd percentile
  • Sweetener0% · 41st percentile

Oven

Temperature
450°F / 230°C
median 450°F
Time
10 to 15 minutes
median 30 minutes

Keep exploring

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Nearest by baker's percentages: starter, water, salt, fat, sweetener.

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