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Wholemeal Sourdough Loaf: Bake with Jack

bakewithjack.co.uk

Against 152 sourdough bread recipes

Less salt than 85% of recipes.

See how all 152 sourdough bread recipes compare →

Get the method at bakewithjack.co.uk →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 salt than 85% of recipes: 1.6% 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%.
Starter: 20%, 35th percentileWater: 75%, 75th percentileSalt: 1.6%, 12th percentileFat: 0%, 43rd percentileSweetener: 0%, 41st percentileStarterWaterSaltFatSweetener
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (7)

  • 50g Wholemeal Rye Flour50 g
  • 50g Room Temperature Water50 g
  • 100g Excited sourdough starter from above (take this from your pot and leave the scrapings for next time)100 g
  • 225g Wholemeal bread flour225 g
  • 225g Strong white bread flour225 g
  • 325g Room temperature water325 g
  • 8g Salt8 g

flour 500 gbatter 983 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.

  • Starter20% · 35th percentile
  • Water75% · 75th percentile
  • Salt1.6% · 12th percentile
  • Fat0% · 43rd percentile
  • Sweetener0% · 41st percentile

Oven

Temperature
not stated
median 450°F
Time
not stated
median 30 minutes

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