Bakers Math,
Perfect Crumb.
Stop guessing hydration. Factor in starter flour and water contributions accurately, compute water temperature targets (DDT), and scale levain feeding schedules with precision.
True Hydration Math
Starter is 50% flour and 50% water. We compute real hydration across the entire dough mass.
DDT Fermentation Control
Eliminate bulk fermentation unpredictability by calculating the exact water temperature needed to hit 24°C / 76°F.
Banneton Basket Fit
Match finished dough weights to 8", 9", or 10" proofing baskets so your loaves rise tall rather than flat.
Sourdough Calculators
Engineered for home sourdough bakers and micro-bakery production.
Sourdough Hydration Calculator
True hydration percentage including the water and flour inside your starter — with a verdict.
Dough Temperature Calculator
Water temperature by the desired-dough-temp method — so the dough lands at 76°F regardless of weather.
Starter Feeding Calculator
How much starter to keep, how often to feed, and the flour a bake actually requires.
Banneton Size Calculator
Which proofing basket fits your dough weight — with the flour and water breakdown behind it.
The Craft of Sourdough
Deep dives into open crumb structure, autolyse timing, and steam baking.
Baker's Percentages: The Language That Makes Every Recipe Portable
Flour is 100%; everything else is a percentage of it. The convention that turns recipes into formulas you can scale, compare, and fix.
Dough Temperature: The Variable That Quietly Runs Fermentation
Every 5°C doubles or halves yeast activity. The DDT method, seasonal playbooks, and why 76°F is the default.
A Starter Schedule That Survives Real Life
Most starter advice assumes a retiree with three feedings a day. The small-jar method that works with a job — and the math behind it.