Vermont Sourdough
Original in German
Gerd Kellner · ketex.de · 2009
Against 152 sourdough bread recipes
More starter than 86% of recipes.
How it compares
Against the typical loaf: the median of 152 sourdough bread recipes, per 100 g of flour.
- More starter than 86% of recipes: 34% of the flour weight against the typical recipe's 25%.
- Water in the middle half of recipes: 65% of the flour weight against the typical recipe's 68%.
Ingredients (8)
- 150 g Weizenmehl 550 ((alternativ: französisches Weizenmehl T65))150 g
- 188 g Wasser188 g
- 30 g reifes Weizen-ASG ((ich hab es vorher auf Trab gebracht, also mehrfach aufgefrischt))30 g
- 338 g Sauerteig338 g
- 750 g Weizenmehl 550 ((alternativ: französisches Weizenmehl T65))750 g
- 100 g Roggenvollkornmehl100 g
- 462 g Wasser462 g
- 20 g Salz20 g
flour 1000 gbatter 2038 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.
- Starter34% · 87th percentile · median 25%
- Water65% · 39th percentile · median 68%
- Salt2% · 50th percentile · median 2%
- Fat0% · 43rd percentile · median 0%
- Sweetener0% · 41st percentile · median 0%
Oven
- Temperature
- 270°F / 130°C
- median 450°F
- Time
- 60 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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