Grundrezept Sauerteigbrot
Original in German
GU · kuechengoetter.de · Für 1 Brot von 1,2 kg
Against 152 sourdough bread recipes
Less salt than 97% of recipes and more sweetener than 84%.
How it compares
Against the typical loaf: the median of 152 sourdough bread recipes, per 100 g of flour.
- Less salt than 97% of recipes: 1.2% of the flour weight against the typical recipe's 2%.
- More sweetener than 84% of recipes: 0.6% of the flour weight against the typical recipe's 0%.
- Water in the middle half of recipes: 60% of the flour weight against the typical recipe's 68%.
Ingredients (11)
- 42 g Hefe (1 Würfel)42 g
- 1 TL Zucker≈ 4.2 g
- ca. 450 ml warmes Wasser≈ 451 g
- 750 g Roggenmehl Type 997750 g
- 1 EL gemahlenes Brotgewürz (nach Belieben)≈ 15 g
- 1 1/2 TL Salz≈ 9 g
- 2 EL Rübensirup oder Gerstenmalz-Extrakt (Reformhaus oder Bioladen)≈ 30 g
- 2 EL Balsamico-Essig≈ 30 g
- 225 g flüssiger Sauerteig (selbst angesetzt oder im Beutel)225 g
- 1 rundes Gärkörbchen (nach Belieben)n/a
- Butter für das Backblechn/a
flour 750 gbatter 1555 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.
- Starter30% · 69th percentile · median 25%
- Water60% · 26th percentile · median 68%
- Salt1.2% · 2nd percentile · median 2%
- Fat0% · 43rd percentile · median 0%
- Sweetener0.6% · 85th percentile · median 0%
Oven
- Temperature
- 425°F / 220°C
- median 450°F
- Time
- not stated
- median 30 minutes
Keep exploring
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Nearest by baker's percentages: starter, water, salt, fat, sweetener.
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