UrDinkel Joghurt Sauerteigbrot
Original in German
Team Marcel Paa · marcelpaa.com · 2026 · 1 Brot
Against 152 sourdough bread recipes
More sweetener than 86% of recipes and more water than 80%.
How it compares
Against the typical loaf: the median of 152 sourdough bread recipes, per 100 g of flour.
- More sweetener than 86% of recipes: 2% of the flour weight against the typical recipe's 0%.
- More water than 80% of recipes: 76% of the flour weight against the typical recipe's 68%.
- More salt than 76% of recipes: 2.4% of the flour weight against the typical recipe's 2%.
Ingredients (7)
- 150 g Sauerteig150 g
- 100 g UrDinkel Vollkornmehl100 g
- 400 g UrDinkel Halbweissmehl400 g
- 80 g Griechischer Joghurt80 g
- 10 g Honig10 g
- 12 g Salz12 g
- 300 g Wasser ((ca. 20 °C))300 g
flour 500 gbatter 1052 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.
- Starter30% · 69th percentile · median 25%
- Water76% · 82nd percentile · median 68%
- Salt2.4% · 81st 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
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Nearest by baker's percentages: starter, water, salt, fat, sweetener.
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