New in 1.3:
• Import recipes from social media: share an Instagram or Facebook post to proofit and it becomes a complete recipe
• Levain, next level: multi-stage builds (like the Detmolder method), several levains in parallel, and levain ripening built into guided baking
• Step timers now bend to your dough: turn them forward or back, every adjustment lands in your bake journal
• Italian flours: Tipo 0, 1, 2, and Farina integrale
• Many improvements and bug fixes