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Sprouted Wheat Sourdough Bread

Eric Rusch · breadtopia.com

Against 152 sourdough bread recipes

Less starter than 79% of recipes.

See how all 152 sourdough bread recipes compare →

Get the method at breadtopia.com →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 79% of recipes: 17% of the flour weight against the typical recipe's 25%.
  • Salt in the middle half of recipes: 1.8% of the flour weight against the typical recipe's 2%.
Starter: 17%, 20th percentileWater: 74%, 71st percentileSalt: 1.8%, 25th percentileFat: 0%, 43rd percentileSweetener: 0%, 41st percentileStarterWaterSaltFatSweetener
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (4)

  • 450g bolted sprouted hard red spring wheat flour (3 1/2 cups)450 g
  • 335g water (1 1/2 scant cups i.e. 1.42 cups)335 g
  • 75g sourdough starter (1/4 cup)75 g
  • 8g salt (1.5 tsp)8 g

flour 450 gbatter 868 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.

  • Starter17% · 20th percentile
  • Water74% · 71st percentile
  • Salt1.8% · 25th percentile
  • Fat0% · 43rd percentile
  • Sweetener0% · 41st percentile

Oven

Temperature
500°F / 260°C
median 450°F
Time
30 minutes
median 30 minutes

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