Good morning, baker.
Dashboard
Here's your sourdough overview at a glance.
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🎂 Starter Age Tracker
🫙 Last Feeding
🏆 Hall of Fame
🥣 Discard Jar
📊 Insights
Starter Activity Over Time
⏱ Time to Peak
No peak data yet.
Log a feeding and mark when it peaks.
🌡️ Temperature vs Time to Peak
Need 3+ peaks with temperature data
Log room temp in feedings to see correlations.
📅 Peak Calendar
📈 Last 7 Peaks — Quick Glance
📊 Export / Import Data
Back up all your data or restore from a previous backup.
🫙 Starter Log
Track every feeding to learn your starter's patterns.
Log a Feeding
More details — discard, flour, temp, activity & notes
📍 Peak Tracker
Feeding History
No feedings logged yet.
🫧 Bulk Ferment
Track your dough's rise in real time. Catch the perfect window every bake.
Bulk in Progress
Started at —
🫙 Aliquot Jar Rise (advanced — optional)
✅ Ready to Shape?
🤲 Fold Log
Start a Bulk Ferment
⚙️ Advanced — temps, hydration & flour (optional)
📝 Log Past Bulk Ferment
📋 Bulk Ferment History
No bulk ferments logged yet.
🍞 Bake Log
Journal every bake to track your progress.
Log a Bake
Bake History
0 entriesNo bakes logged yet.
🧮 Baker's Calculator
Calculate exact ingredient amounts for your next bake.
What are you making?
Pick a size, quantity, and ratio — we'll do the math.
Quick Presets
📋 Your Ingredients
💡 How Ratios Work
The numbers represent parts by weight. In 1:2:3, for every 1 part starter use 2 parts water and 3 parts flour, plus salt at 2% of flour weight. Change the ratio to adjust hydration and fermentation speed.
🎓 Want more control? Switch to for baker's percentages, multi-flour blends, levain building & more.
Input Parameters
100% = equal parts flour & water in starter
📋 Recipe Breakdown
Quick Presets
🌱 Too many options? Switch to for a simpler experience.
🛠️ Advanced Tools
🌾 Multi-Flour Blend Split flour into types & see gram amounts
Break down your total flour into specific types. Percentages should add to 100%.
🫙 Levain Builder Calculate your levain build with buffer
Figure out how much seed starter, flour, and water to mix for your levain. Includes a buffer for transfer loss (dough stuck in the jar).
Auto-filled from calculator
Extra for jar residue
🌡️ Desired Dough Temperature Calculate your water temperature
Use DDT to find the ideal water temperature for consistent fermentation. Standard sourdough DDT is 78°F (25.5°C).
🧈 Enriched Dough Add-ins Butter, sugar, eggs & more
Add enrichments for brioche, cinnamon rolls, challah, etc. Percentages are of total flour weight (baker's %).
📅 Bake Day Planner
Plan your schedule backwards from when you want fresh bread.
📖 Recipe Book
Save and organize all your sourdough recipes.
Add a Recipe
📚 Classics Library — 12 proven recipes built in
Tap ➕ to copy one into your book — then tweak it, bake it, and 📤 text it to a friend.
No recipes saved yet.
🔧 Troubleshooter
Click any issue to see causes & solutions.
✅ Supplies Checklist
Track what you have and what you still need.