Sourdough Bread Lab152 recipes
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Vollkorn-Sauerteigbrot

Original in German

brotdoc · brotdoc.com · 2023 · 2 Brot / -e

Against 152 sourdough bread recipes

More starter than 88% of recipes and more fat than 86%.

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 starter than 88% of recipes: 38% of the flour weight against the typical recipe's 25%.
  • More fat than 86% of recipes: 2.1% of the flour weight against the typical recipe's 0%.
Starter: 38%, 89th percentileWater: 64%, 32nd percentileSalt: 2.1%, 64th percentileFat: 2.1%, 87th percentileSweetener: 0%, 41st percentileStarterWaterSaltFatSweetener
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (8)

  • 90 g Wasser (45 °C)90 g
  • 90 g Weizenvollkornmehl (ich: Populationsweizen Brandex/Liocharls)90 g
  • 90 g Sauerteig-Anstellgut90 g
  • 520 g Wasser520 g
  • 870 g Weizenvollkornmehl (ich: Populationsweizen Brandex/Liocharls)870 g
  • 270 g reifer Sauerteig270 g
  • 20 g Salz20 g
  • 20 g Olivenöl20 g

flour 960 gbatter 1970 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% · 89th percentile
  • Water64% · 32nd percentile
  • Salt2.1% · 64th percentile
  • Fat2.1% · 87th percentile
  • Sweetener0% · 41st percentile

Oven

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

Keep exploring

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