Baker's percentages, water temperature, fermentation timing and bake loss — computed exactly, in the browser, the moment you change a value. Then a cereal chemist reads what you built and tells you what will go wrong.
Six tools
Formula, water, timeline, convert and scale are arithmetic — deterministic, instant, right every time, and they work with the network off. The AI only speaks where judgement is actually required: reading a formula, and diagnosing a bake that went wrong.
Baker's percentages both ways. Type a flour weight or a finished loaf weight and every ingredient resolves to the gram. Levain flour and water counted into true hydration.
Exact · offlineDesired dough temperature solved for the water. Flour, room and preferment temperatures in, friction factor accounted, ice weight out when the answer goes below zero.
Exact · offlineBulk and proof times that move with temperature, not the clock. Q10 doubling applied from a 26 °C baseline, laid out as real times of day you can work to.
Exact · offlineCups to grams on real measured densities, forty-odd baking ingredients. Scale any formula to a tin, a batch or a bake day without the rounding drift.
Exact · offlineTick what you actually saw — dense crumb, gummy centre, no oven spring — and it reasons over your formula and your timeline, not a generic recipe.
AI · uses your benchA cereal chemist reads the formula you built and answers one question: what will this dough do, and what is most likely to go wrong first.
AI · uses your benchHow it works
The formula you build is the input to every other tool. That is the whole product — not twelve separate boxes that have never met.
Drag hydration, salt and levain, or type exact grams. Everything recalculates as you move.
Your kitchen temperature and start time become a timeline with real clock times, and a water temperature that hits your target dough temp.
Save the formula. It comes back next time, with what you changed and what happened.
Tick the symptoms. The diagnosis reads your actual numbers, so it can say your levain is 20% at 19 °C, that is the problem instead of generalities.
Pricing
Charging for arithmetic would be absurd. Pay only when you want the bench to remember you, or when a bakery depends on it.
FAQ
No. Five of the six tools are ordinary arithmetic running in your browser — baker's percentages, desired dough temperature, Q10 fermentation timing, density conversion, scaling. They are deterministic and they work offline. AI is used in exactly two places, both of them judgement calls, and both of them read the numbers you actually entered.
Standard cereal-science relationships: flour at 100% as the percentage base, desired dough temperature with a friction factor, fermentation rate roughly doubling per 10 °C, and published density figures for volume conversion. Each tool states its assumptions on screen, and you can change them.
Treat them as a well-read colleague, not an oracle. They are told to state uncertainty, never to invent a citation, and never to give food-safety or medical advice. The arithmetic beneath them is not generated — it is computed, and you can check it.
Not to calculate. An account exists so your formulas and bake notes come back next time. Sign-in is an email link — no password to lose.
Yes. Everything scales to batch weights, the timeline handles overnight retard, and the Business tier adds costing and lot-to-lot variance tracking. It is the same maths at 800 g or 80 kg.
Humble Superintelligence. Independent of any mill or ingredient supplier — which is the only position from which a recommendation means anything.
The whole formula moves with you. No sign-up, no card, nothing to install — the bench is a web page that does arithmetic properly.
Open the bench