Sourdough Bread Lab152 recipes
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UrDinkel Sauerteig Brot

Original in German

Team Marcel Paa · marcelpaa.com · 2020 · 1 Brot

Against 152 sourdough bread recipes

More water than 94% of recipes and less starter than 90%.

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 water than 94% of recipes: 86% of the flour weight against the typical recipe's 68%.
  • Less starter than 90% of recipes: 6.9% of the flour weight against the typical recipe's 25%, under a third as much.
Starter: 6.9%, 10th percentileWater: 86%, 95th percentileSalt: 2.2%, 70th percentileFat: 0%, 43rd percentileSweetener: 0%, 41st percentileStarterWaterSaltFatSweetener
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (10)

  • 100 g Wasser (ca. 30 Grad warm)100 g
  • 40 g Sauerteig40 g
  • 100 g UrDinkel Ruchmehl ((Dinkelmehl Type 1050))100 g
  • 100 g UrDinkel Vollkornmehl ((Dinkel Vollkornmehl))100 g
  • 150 g Wasser150 g
  • Sauerteig Vorteign/a
  • Brühstückn/a
  • 380 g UrDinkel Ruchmehl ((Dinkelmehl Type 1050))380 g
  • 13 g Salz13 g
  • 210-250 g Wasser (ca. 30 Grad warm)250 g

flour 580 gbatter 1133 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.

  • Starter6.9% · 10th percentile
  • Water86% · 95th percentile
  • Salt2.2% · 70th percentile
  • Fat0% · 43rd percentile
  • Sweetener0% · 41st percentile

Oven

Temperature
475°F / 245°C
median 450°F
Time
10 to 15 minutes
median 30 minutes

Keep exploring

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