3-Korn-Sauerteigbrot
Original in German
Team Marcel Paa · marcelpaa.com · 2026 · 1 Brot
Against 152 sourdough bread recipes
More salt than 90% of recipes and more sweetener than 86%.
How it compares
Against the typical loaf: the median of 152 sourdough bread recipes, per 100 g of flour.
- More salt than 90% of recipes: 2.6% of the flour weight against the typical recipe's 2%.
- More sweetener than 86% of recipes: 2% of the flour weight against the typical recipe's 0%.
- More starter than 80% of recipes: 32% of the flour weight against the typical recipe's 25%.
Ingredients (7)
- 330 g Wasser330 g
- 250 g Weissmehl ((Weizenmehl Type 550))250 g
- 150 g Dinkel Halbweissmehl ((Type 630))150 g
- 100 g Roggenmehl dunkel ((Type 1150))100 g
- 160 g Sauerteig160 g
- 13 g Salz13 g
- 5-10 g Honig ((Alternativ: inaktives Malz, geröstetes Malz oder Zuckerrübensirup))10 g
flour 500 gbatter 1013 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.
- Starter32% · 81st percentile · median 25%
- Water66% · 43rd percentile · median 68%
- Salt2.6% · 91st percentile · median 2%
- Fat0% · 43rd percentile · median 0%
- Sweetener2% · 88th percentile · median 0%
Oven
- Temperature
- 475°F / 245°C
- median 450°F
- Time
- 40 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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