Sourdough Bread Lab152 recipes
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Pão de fermentação natural

Original in Portuguese

Vania Machado · receiteria.com.br · 2024 · 780 gramas

Against 152 sourdough bread recipes

More salt than 84% of recipes and more water than 83%.

See how all 152 sourdough bread recipes compare →

Get the method at receiteria.com.br →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 salt than 84% of recipes: 2.5% of the flour weight against the typical recipe's 2%.
  • More water than 83% of recipes: 76% of the flour weight against the typical recipe's 68%.
Starter: 20%, 35th percentileWater: 76%, 84th percentileSalt: 2.5%, 88th percentileFat: 0%, 43rd percentileSweetener: 0%, 41st percentileStarterWaterSaltFatSweetener
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (5)

  • 400 gramas de farinha de trigo400 g
  • 265 ml de água para a massa≈ 265 g
  • 40 ml de água para diluir o sal≈ 40 g
  • 80 gramas de fermento natural alimentado (levain)80 g
  • 10 gramas de sal10 g

flour 400 gbatter 796 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 152 recipes. Shaded: the middle half. Tick: the median.

  • Starter20% · 35th percentile
  • Water76% · 84th percentile
  • Salt2.5% · 88th percentile
  • Fat0% · 43rd percentile
  • Sweetener0% · 41st percentile

Oven

Temperature
500°F / 260°C
median 450°F
Time
40 minutes
median 30 minutes

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

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