Maggia Brot mit Sauerteig
Original in German
karolinas · marcelpaa.com · 2025 · 2 Brote
Against 152 sourdough bread recipes
More water than 97% of recipes and more starter than 82%.
How it compares
Against the typical loaf: the median of 152 sourdough bread recipes, per 100 g of flour.
- More water than 97% of recipes: 89% of the flour weight against the typical recipe's 68%.
- More starter than 82% of recipes: 33% of the flour weight against the typical recipe's 25%.
- More salt than 76% of recipes: 2.4% of the flour weight against the typical recipe's 2%.
Ingredients (6)
- 17 g Salz17 g
- 620 g Ruchmehl ((Weizenmehl Type 1050/1200))620 g
- 80 g Roggenmehl hell ((Roggenmehl Type 610/815))80 g
- 230 g Sauerteig230 g
- 560 g Wasser ((kalt))560 g
- 60 g Wasser ((kalt))60 g
flour 700 gbatter 1567 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.
- Starter33% · 83rd percentile · median 25%
- Water89% · 98th percentile · median 68%
- Salt2.4% · 81st percentile · median 2%
- Fat0% · 43rd percentile · median 0%
- Sweetener0% · 41st percentile · median 0%
Oven
- Temperature
- 475°F / 245°C
- median 450°F
- Time
- 20 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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