Cakes
Cakes · baking session.
Baking & Sourdough
Hydration, salt and yeast as a percentage of the flour - the way bakeries work, and the reason their bread is consistent.
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Baker's percentages, tin conversions, proofing times and a starter feed that lands when you want it.
Every ingredient as a percentage of the flour — the way a bakery writes a recipe, and the reason theirs is the same every day. It runs in your browser — nothing you type is sent anywhere.
The starter's own flour and water are counted in the totals, which is why the flour you weigh is a little under the figure you typed.
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