Pain de campagne au levain déshydraté
Original in French
Sabrina · cuisine.journaldesfemmes.fr · 2025 · 8 personnes
Against 152 sourdough bread recipes
Less starter than 95% of recipes.
How French sourdough bread recipes differ from English ones →
How it compares
Against the typical loaf: the median of 152 sourdough bread recipes, per 100 g of flour.
- Less starter than 95% of recipes: 4.2% of the flour weight against the typical recipe's 25%, under a third as much.
- Water in the middle half of recipes: 60% of the flour weight against the typical recipe's 68%.
- Salt in the middle half of recipes: 1.8% of the flour weight against the typical recipe's 2%.
Ingredients (4)
- 300 ml d'eau≈ 301 g
- 1,5 cuillère à café de sel≈ 9 g
- 500 g de farine de blé crème T80 (bio)500 g
- 21 g de levain de blé bio fermentescible (ou 6 à 8 g de levure boulangère déshydratée)21 g
flour 500 gbatter 831 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.
- Starter4.2% · 4th percentile · median 25%
- Water60% · 26th percentile · median 68%
- Salt1.8% · 25th percentile · median 2%
- Fat0% · 43rd percentile · median 0%
- Sweetener0% · 41st percentile · median 0%
Oven
- Temperature
- 425°F / 220°C
- median 450°F
- Time
- 30 minutes
- median 30 minutes
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