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Same-Day Sauerteigbrot

Original in German

Team Marcel Paa · marcelpaa.com · 2026 · 1 Brote

Against 152 sourdough bread recipes

More starter than 99% of recipes and more salt than 95%.

See how all 152 sourdough bread recipes compare →

Get the method at marcelpaa.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 starter than 99% of recipes: 58% of the flour weight against the typical recipe's 25%, about 2.5 times as much.
  • More salt than 95% of recipes: 2.8% of the flour weight against the typical recipe's 2%.
  • More water than 86% of recipes: 80% of the flour weight against the typical recipe's 68%.
  • More sweetener than 90% of recipes: 3% of the flour weight against the typical recipe's 0%.
Starter: 58%, 100th percentileWater: 80%, 87th percentileSalt: 2.8%, 96th percentileFat: 0%, 43rd percentileSweetener: 3%, 90th percentileStarterWaterSaltFatSweetener
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (6)

  • 400 g Wasser, ca. 20-24 Grad warm400 g
  • 500 g Ruchmehl ((Weizenmehl Type 1050))500 g
  • 14 g Salz14 g
  • 290 g Sauerteig290 g
  • 5 g Backmalz, aktiv ((Alternativ: Honig auf 20 g erhöhen))5 g
  • 10 g Honig10 g

flour 500 gbatter 1219 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.

  • Starter58% · 100th percentile
  • Water80% · 87th percentile
  • Salt2.8% · 96th percentile
  • Fat0% · 43rd percentile
  • Sweetener3% · 90th percentile

Oven

Temperature
475°F / 245°C
median 450°F
Time
40 minutes
median 30 minutes

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