Sourdough Bread Lab152 recipes
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Landbrot mit Sauerteig

Original in German

Christina Bauer · backenmitchristina.at · 2025

Against 152 sourdough bread recipes

More water than 86% of recipes and more starter than 76%.

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 water than 86% of recipes: 80% of the flour weight against the typical recipe's 68%.
  • More starter than 76% of recipes: 31% of the flour weight against the typical recipe's 25%.
Starter: 31%, 77th percentileWater: 80%, 87th percentileSalt: 2%, 50th percentileFat: 0%, 43rd percentileSweetener: 0%, 41st percentileStarterWaterSaltFatSweetener
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (12)

  • 50 g Sauerteigansatz aus dem Kühlschrank50 g
  • 85 g Wasser85 g
  • 85 g Roggenmehl 96085 g
  • 100 g Haferflocken100 g
  • 40 g Sonnenblumenkörner40 g
  • 40 g Kürbiskerne40 g
  • 300 g heißes Wasser300 g
  • 220 g Sauerteig (= Vorteig)220 g
  • 320 g lauwarmes Wasser320 g
  • 550 g Dinkelbrotmehl550 g
  • 250 g Roggenmehl 960250 g
  • 18 g Salz18 g

flour 885 gbatter 2058 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.

  • Starter31% · 77th percentile
  • Water80% · 87th percentile
  • Salt2% · 50th percentile
  • Fat0% · 43rd percentile
  • Sweetener0% · 41st percentile

Oven

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

Keep exploring

Recipes most like this one

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

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