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Bärlauch Sauerteigbrot

Original in German

Christina Bauer · backenmitchristina.at · 2025

Against 152 sourdough bread recipes

More starter than 81% of recipes.

See how all 152 sourdough bread recipes compare →

Get the method at backenmitchristina.at →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.

  • More starter than 81% of recipes: 32% of the flour weight against the typical recipe's 25%.
  • Water in the middle half of recipes: 64% of the flour weight against the typical recipe's 68%.
Starter: 32%, 82nd percentileWater: 64%, 36th percentileSalt: 2.1%, 64th percentileFat: 0%, 43rd percentileSweetener: 0%, 41st percentileStarterWaterSaltFatSweetener
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 30 g Sauerteigansatz aus dem Kühlschrank30 g
  • 60 g Wasser60 g
  • 60 g Roggenmehl 96060 g
  • 150 g Sauerteig (= Vorteig)150 g
  • 300 g Dinkelmehl 700300 g
  • 200 g Dinkelvollkornmehl200 g
  • 300 g Wasser300 g
  • 12 g Salz12 g
  • 45 g Bärlauch45 g

flour 560 gbatter 1157 g

Baker's percentages

Grams per 100 g of flour, and where that falls among all 152 recipes. Shaded: the middle half. Tick: the median.

  • Starter32% · 82nd percentile
  • Water64% · 36th percentile
  • Salt2.1% · 64th percentile
  • Fat0% · 43rd percentile
  • Sweetener0% · 41st percentile

Oven

Temperature
450°F / 230°C
median 450°F
Time
30 minutes
median 30 minutes

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