Formula

Baker's percentages against total flour, with the levain's own flour and water counted in. Change any number and everything else resolves.

Size by

Flour weight

Grams throughout. Bake loss is applied in the stats below, not here.

Ingredients

IngredientBaker's %Grams

Levain is assumed at 100% hydration. Its flour and water are counted into total flour and true hydration.

Against total flour—

Sense check

Water temperature

Desired dough temperature solved for the water, using the standard factor method. Friction is the heat your mixer adds — 0 for hand mixing.

Inputs

Desired dough temp25 °C

Flour temperature20 °C

Room temperature21 °C

Friction factor2 °C

Tap water temperature16 °C

Working

If it needs ice

Timeline

Fermentation runs on temperature, not the clock. Rate is taken to double per 10 °C from a 26 °C baseline — edit the baseline if your starter says otherwise.

The day

Mix at

Dough temperature25 °C

Bulk rise target75%

Baseline bulk at 26 °C, 20% levain4.0 h

Cold retard

Levain is read from your formula — currently 20%. More levain ferments faster; the model scales with the square root of the fraction.

Schedule—

Convert & scale

Volume to weight on measured densities, and formula scaling that does not drift.

Volume to weight

Ingredient

Cup weights vary with scoop and settle by up to 20%. This is why bakeries weigh.

Scale the formula

Scale to dough weight

or by factor

Percentages never change when you scale — only the grams. That is the entire point of baker's percentages.

Diagnose

Tick what you actually saw. Your formula, timeline and water figures are sent with it, so the answer can name the number that caused it.

What happened

Reading

Pick a symptom or two, then press Diagnose.

Review

A cereal chemist reads the formula you built and says what this dough will do, and what is most likely to go wrong first.

What is being sent

Ask something specific