Sourdough Bread Lab152 recipes
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Weizenmischbrot mit Sauerteig

Original in German

Team Marcel Paa · marcelpaa.com · 2024 · 1 Brot

Against 152 sourdough bread recipes

Less starter than 96% of recipes.

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 96% of recipes: 4% of the flour weight against the typical recipe's 25%, under a third as much.
  • Water in the middle half of recipes: 75% of the flour weight against the typical recipe's 68%.
Starter: 4%, 3rd percentileWater: 75%, 75th percentileSalt: 2%, 50th percentileFat: 0%, 43rd percentileSweetener: 0%, 41st percentileStarterWaterSaltFatSweetener
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (12)

  • 200 g Wasser (35 Grad warm)200 g
  • 30-40 g Sauerteig40 g
  • 200 g Roggenmehl dunkel ((Roggenmehl Type 1150))200 g
  • Sauerteig Vorteign/a
  • 500 g Weissmehl ((Weizenmehl Type 550))500 g
  • 200 g Weizen Vollkornmehl200 g
  • 100 g Roggenmehl dunkel ((Roggenmehl Type 1150))100 g
  • 550 g Wasser550 g
  • 20 g Salz20 g
  • 1 g Anis1 g
  • 1 g Kümmel1 g
  • 1 g Fenchelsamen1 g

flour 1000 gbatter 1813 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.

  • Starter4% · 3rd percentile
  • Water75% · 75th percentile
  • Salt2% · 50th percentile
  • Fat0% · 43rd percentile
  • Sweetener0% · 41st percentile

Oven

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

Keep exploring

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