Sourdough Bread Lab152 recipes
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Basic Sourdough Bread Recipe

inlaurasbakery.com · 2026 · 1 bread

Against 152 sourdough bread recipes

More water than 78% of recipes.

See how all 152 sourdough bread recipes compare →

Get the method at inlaurasbakery.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 water than 78% of recipes: 76% 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%.
Starter: 27%, 59th percentileWater: 76%, 79th percentileSalt: 1.8%, 25th percentileFat: 0%, 43rd percentileSweetener: 0%, 41st percentileStarterWaterSaltFatSweetener
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 25 grams active sourdough starter25 g
  • 25 grams French T55 or T65 flour (or use bread flour)25 g
  • 25 grams whole grain spelt flour25 g
  • 50 grams lukewarm water (about 77°F / 25°C)50 g
  • 350 grams T55 or T65 flour350 g
  • 150 grams whole grain spelt flour150 g
  • 365 grams water365 g
  • 125 grams levain125 g
  • 10 grams salt10 g

flour 550 gbatter 1125 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.

  • Starter27% · 59th percentile
  • Water76% · 79th percentile
  • Salt1.8% · 25th percentile
  • Fat0% · 43rd percentile
  • Sweetener0% · 41st percentile

Oven

Temperature
480°F / 250°C
median 450°F
Time
30 minutes
median 30 minutes

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