Sourdough Bread Lab152 recipes
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Country Sourdough

Original in German

brotdoc · brotdoc.com · 2021 · 1 Brot / -e

Against 152 sourdough bread recipes

More salt than 96% of recipes and more water than 94%.

See how all 152 sourdough bread recipes compare →

Get the method at brotdoc.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.

  • More salt than 96% of recipes: 3% of the flour weight against the typical recipe's 2%.
  • More water than 94% of recipes: 85% of the flour weight against the typical recipe's 68%.
  • More starter than 90% of recipes: 38% of the flour weight against the typical recipe's 25%.
Starter: 38%, 91st percentileWater: 85%, 94th percentileSalt: 3%, 98th percentileFat: 0%, 43rd percentileSweetener: 0%, 41st percentileStarterWaterSaltFatSweetener
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (12)

  • 80 g Wasser (45 °C)80 g
  • 40 g Weizenschrot grob40 g
  • 40 g Weizenmehl T 80 (alternativ 1050)40 g
  • 4 g Sauerteig-Anstellgut4 g
  • 50 g Wasser (leitungskalt)50 g
  • 50 g Weizenschrot grob50 g
  • 13 g Salz13 g
  • 245 g Wasser (35 °C)245 g
  • 200 g Weizenmehl T 80 (alternativ 1050)200 g
  • 200 g Hartweizenmehl200 g
  • 164 g reifer Sauerteig164 g
  • 113 g Quellstück113 g

flour 440 gbatter 1199 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.

  • Starter38% · 91st percentile
  • Water85% · 94th percentile
  • Salt3% · 98th percentile
  • Fat0% · 43rd percentile
  • Sweetener0% · 41st percentile

Oven

Temperature
475°F / 245°C
median 450°F
Time
not stated
median 30 minutes

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