Buttermilk sourdough bread recipe
Pam · thebreadshebakes.com · 2017 · 8 people
Against 152 sourdough bread recipes
Less starter than 97% of recipes and more water than 87%.
How it compares
Against the typical loaf: the median of 152 sourdough bread recipes, per 100 g of flour.
- Less starter than 97% of recipes: 3.7% of the flour weight against the typical recipe's 25%, under a third as much.
- More water than 87% of recipes: 81% of the flour weight against the typical recipe's 68%.
- Salt in the middle half of recipes: 1.8% of the flour weight against the typical recipe's 2%.
Ingredients (8)
- 25 g rye sourdough starter25 g
- 130 g wholemeal rye flour130 g
- 130 g water130 g
- 450 g strong white wheat flour450 g
- 100 g wholemeal rye flour100 g
- 300 g buttermilk (at room temperature)300 g
- 120 g water120 g
- 12 g salt12 g
flour 680 gbatter 1267 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.
- Starter3.7% · 2nd percentile · median 25%
- Water81% · 88th percentile · median 68%
- Salt1.8% · 25th percentile · median 2%
- Fat0% · 43rd percentile · median 0%
- Sweetener0% · 41st percentile · median 0%
Oven
- Temperature
- 400°F / 205°C
- median 450°F
- Time
- 180 minutes
- median 30 minutes
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Nearest by baker's percentages: starter, water, salt, fat, sweetener.
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