Dinkel-Sauerteigbrot
Original in German
hexy235 · gutekueche.at · 2017 · 1 Portion
Against 152 sourdough bread recipes
Less water than 93% of recipes and less starter than 88%.
How it compares
Against the typical loaf: the median of 152 sourdough bread recipes, per 100 g of flour.
- Less water than 93% of recipes: 52% of the flour weight against the typical recipe's 68%.
- Less starter than 88% of recipes: 8.3% of the flour weight against the typical recipe's 25%, about half as much.
- More sweetener than 86% of recipes: 1.4% of the flour weight against the typical recipe's 0%.
Ingredients (9)
- 1 EL brauner Zucker≈ 14 g
- 2 EL Brotgewürz≈ 30 g
- 600 g Dinkelmehl600 g
- 0.3 Wf Germ≈ 2.1 g
- 500 ml lauwarmes Wasser≈ 501 g
- 2 EL Mehl zum Ausarbeiten≈ 16 g
- 350 g Roggenmehl350 g
- 20 g Salz20 g
- 80 g Sauerteig80 g
flour 966 gbatter 1612 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.
- Starter8.3% · 11th percentile · median 25%
- Water52% · 6th percentile · median 68%
- Salt2.1% · 64th percentile · median 2%
- Fat0% · 43rd percentile · median 0%
- Sweetener1.4% · 87th percentile · median 0%
Oven
- Temperature
- 425°F / 220°C
- median 450°F
- Time
- 10 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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