Sourdough Bread Lab152 recipes
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Pão italiano de fermentação natural

Original in Portuguese

Vania Machado · receiteria.com.br · 2025 · 12 fatias

Against 152 sourdough bread recipes

More water than 98% of recipes and more salt than 84%.

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 water than 98% of recipes: 89% of the flour weight against the typical recipe's 68%.
  • More salt than 84% of recipes: 2.5% of the flour weight against the typical recipe's 2%.
Starter: 25%, 51st percentileWater: 89%, 98th percentileSalt: 2.5%, 88th percentileFat: 0%, 43rd percentileSweetener: 0%, 41st percentileStarterWaterSaltFatSweetener
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (4)

  • 2 e 1/2 xícaras de chá de farinha de trigo tipo 1 (400 gramas)400 g
  • 1 e 1/2 xícaras de chá de água filtrada (300 ml)≈ 356 g
  • 2 colheres de chá de sal (10 gramas)10 g
  • 100 gramas de fermento natural ativo (levain)100 g

flour 400 gbatter 866 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.

  • Starter25% · 51st percentile
  • Water89% · 98th percentile
  • Salt2.5% · 88th percentile
  • Fat0% · 43rd percentile
  • Sweetener0% · 41st percentile

Oven

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

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

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