Sourdough Bread Lab152 recipes
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Sauerteig Brot - wie vom Bäcker

Original in German

Team Marcel Paa · marcelpaa.com · 2019 · 1 Brot

Against 152 sourdough bread recipes

Less starter than 93% of recipes and less salt than 85%.

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.

  • Less starter than 93% of recipes: 5.3% of the flour weight against the typical recipe's 25%, under a third as much.
  • Less salt than 85% of recipes: 1.6% of the flour weight against the typical recipe's 2%.
Starter: 5.3%, 6th percentileWater: 72%, 66th percentileSalt: 1.6%, 12th percentileFat: 0%, 43rd percentileSweetener: 0%, 41st percentileStarterWaterSaltFatSweetener
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (8)

  • 30 g Sauerteig30 g
  • 110 g Wasser (handwarm)110 g
  • 145 g Weissmehl ((Weizenmehl Type 405/550))145 g
  • Vorteign/a
  • 300 g Wasser (handwarm)300 g
  • 140 g Roggenmehl hell ((Roggenmehl Type 610 oder 815))140 g
  • 285 g Weissmehl ((Weizenmehl Type 405/550))285 g
  • 9 g Salz9 g

flour 570 gbatter 1019 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.

  • Starter5.3% · 6th percentile
  • Water72% · 66th percentile
  • Salt1.6% · 12th percentile
  • Fat0% · 43rd percentile
  • Sweetener0% · 41st percentile

Oven

Temperature
450°F / 230°C
median 450°F
Time
120 minutes
median 30 minutes

Keep exploring

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Nearest by baker's percentages: starter, water, salt, fat, sweetener.

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