- Starter Lab: Create profiles for each starter, log feedings, and print a paper log if you’re elbow-deep in dough.
- Planner: Enter your target dough weight, hydration, and room temp, then let the app suggest a timeline with hover tips for each step.
- Bakes: Log each bake with fermentation, bake details, and your scoring.
- Learn & Journal: Save “aha” moments, troubleshoot flops, and stash notes you’ll actually find again.
This now saves into your browser as a reusable starter profile. You can add as many as you like.
Each feeding you save is stored under the chosen starter. Later we can visualize activity over time.
After you feed, wild yeasts and lactic acid bacteria wake up and start chewing through sugars. The ratio of flour, water, temperature, and time all affect which microbes “win” and how sour or mild your starter becomes.
- Warmer temps favor faster activity but can push things more sour.
- Cooler temps slow everything down but can build complexity.
- Higher feed ratios (like 1:5:5) give a longer, slower rise.
Levain is just your active starter that goes into the dough. This number says how much of your flour becomes levain. If you’re not sure, 20% is a great place to start.
These inputs drive a mock formula and schedule now. Later we can tie them to your real bake history.
- Flat loaf: Under-fermented, over-proofed, weak shaping, or too low an oven temp are the usual suspects.
- Gummy crumb: Often under-baked, or cut too soon. Let it cool fully before slicing.
- Too sour: Long, warm ferments or very old starter. Shorten bulk or use cooler temps.
- Not sour enough: Increase cold proof time or use a more mature starter.
- Autolyse: A rest with just flour and water to start gluten formation with little effort.
- Bulk ferment: The first rise after mixing everything together.
- Proof: The final rise after shaping, right before baking.
Most sourdough bakers (even in the US) use grams for accuracy. Ounces are available if preferred.
Choose whichever matches your oven and thermometer. Many US ovens are °F even when recipes are °C.
These are just quick tools so you don’t have to leave the page when a recipe is in the “wrong” units.
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