Brot mit sauerteig
Original in German
ichkoche.at · 1
Against 152 sourdough bread recipes
Less water than 80% of recipes and more starter than 78%.
How it compares
Against the typical loaf: the median of 152 sourdough bread recipes, per 100 g of flour.
- Less water than 80% of recipes: 59% of the flour weight against the typical recipe's 68%.
- More starter than 78% of recipes: 31% of the flour weight against the typical recipe's 25%.
Ingredients (9)
- 300 g Mehl300 g
- 250 g Mehl250 g
- 150 g Roggenmehl150 g
- 220 g Sauerteig220 g
- 10 g Germ10 g
- 410 ml Wasser≈ 411 g
- 2 EL Brotgewürz≈ 30 g
- 14 g Salz14 g
- 12 g Backmalz12 g
flour 700 gbatter 1396 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.
- Starter31% · 79th percentile · median 25%
- Water59% · 19th percentile · median 68%
- Salt2% · 50th percentile · median 2%
- Fat0% · 43rd percentile · median 0%
- Sweetener0% · 41st percentile · median 0%
Oven
- Temperature
- 475°F / 245°C
- median 450°F
- Time
- 30 to 35 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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