Sourdough Bread Lab152 recipes
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Pain au levain d'Eric Kayser

Original in French

Plaisir et Equilibre · chefsimon.com · 2023

Against 152 sourdough bread recipes

More salt than 84% of recipes.

How French sourdough bread recipes differ from English ones →

Get the method at chefsimon.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 84% of recipes: 2.5% of the flour weight against the typical recipe's 2%.
  • Starter in the middle half of recipes: 30% of the flour weight against the typical recipe's 25%.
Starter: 30%, 69th percentileWater: 65%, 39th percentileSalt: 2.5%, 88th percentileFat: 0%, 43rd percentileSweetener: 0%, 41st percentileStarterWaterSaltFatSweetener
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (5)

  • 400 g de farine T65400 g
  • 260 g d'eau de source tiédie260 g
  • 120 g de levain liquide Kayser120 g
  • 1 sachet de levure de boulanger déshydratée6 g
  • 10 g de sel10 g

flour 400 gbatter 796 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.

  • Starter30% · 69th percentile
  • Water65% · 39th percentile
  • Salt2.5% · 88th percentile
  • Fat0% · 43rd percentile
  • Sweetener0% · 41st percentile

Oven

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

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