Bread arithmetic, done properly and kept on your phone.
Put any recipe in as baker's percentages and change one thing — the loaf weight, the number of loaves, the hydration — and everything else follows, to the gram, with the levain's own flour and water counted where they belong. Build a levain to a target weight and hydration at the ratio you like. Enter the kitchen temperature and get a proofing schedule that ends at the hour you want to bake. Pick a shape and a weight and get an oven plan with and without steam.
- 200 articles across eight chapters: flour, water, levain, mixing, proofing, shaping, the oven, and faults with their causes
- Every article carries working numbers, the usual slip, the conditions under which the advice changes, and a worked bake on the bench
- A fault finder: five questions about crust and crumb, two or three likely causes
- A bake log for your own formulas, dates and notes, exportable to a file
- Every result shows the formula behind it in one tap
This is a book about dough and nothing else, and it makes no promises beyond the arithmetic.
Runs entirely on the phone and keeps to itself: no sign-in, nothing advertised, nothing tracked, nothing to buy, no permission prompt. Your formulas and your log stay on the device and go only where you send them.
Scale any bread formula, build a levain, time the proof, plan the oven