Prepara un delicioso pan de masa madre
Original in Spanish
comedera.com · 2025 · 2 personas
Against 152 sourdough bread recipes
More sweetener than 89% of recipes and more fat than 86%.
How it compares
Against the typical loaf: the median of 152 sourdough bread recipes, per 100 g of flour.
- More sweetener than 89% of recipes: 2.8% of the flour weight against the typical recipe's 0%.
- More fat than 86% of recipes: 1.8% of the flour weight against the typical recipe's 0%.
- Less water than 75% of recipes: 60% of the flour weight against the typical recipe's 68%.
Ingredients (9)
- 200 gr de harina de trigo panadera200 g
- 50 gr de harina integral de centeno50 g
- 150 gr de agua filtrada (templada, entre 25-27 °C)150 g
- 60 gr de masa madre activa (alimentada 4-6 horas antes)60 g
- 5 gr de sal marina5 g
- 1 cdita de miel ((opcional, realza el sabor y favorece la fermentación))≈ 7 g
- 1 cdita de aceite de oliva (virgen extra )≈ 4.5 g
Toppings and extras
Listed, but not counted in the percentages below.
- Semillas de sésamo, lino o avenan/a
- Un toque de romero fresco picado o escamas de sal para la cortezan/a
flour 250 gbatter 477 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 152 recipes. Shaded: the middle half. Tick: the median.
- Starter24% · 47th percentile · median 25%
- Water60% · 23rd percentile · median 68%
- Salt2% · 50th percentile · median 2%
- Fat1.8% · 87th percentile · median 0%
- Sweetener2.8% · 90th percentile · median 0%
Oven
- Temperature
- 475°F / 245°C
- median 450°F
- Time
- 100 minutes
- median 30 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: starter, water, salt, fat, sweetener.
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