About
Baker's Percentages
In baker's percentages, the total flour mass represents 100%. Every other ingredient is expressed as a ratio of that flour mass. For direct doughs, water, salt, oil, sugar, and yeast are calculated from total flour.
Preferments (Poolish and Biga)
When using a preferment, a portion of the recipe's total flour is allocated to the preferment stage. Preferment water is calculated from preferment flour using the preferment hydration ratio. The remaining flour and water, along with salt, oil, sugar, and any additional final-mix yeast, are added in the final mix. Total dough mass equals the sum of the preferment mass and final additions.
Manual Yeast & Conversions
Yeast quantities are entered manually. Yeast conversions use standard approximate ratios: 1% fresh yeast is equivalent to 0.40% active dry yeast and 0.33% instant dry yeast. Fermentation hours are recorded as recipe metadata and do not alter ingredient masses.
Device-Local Storage & Sharing
Drafts and named recipes are stored exclusively in your browser's local storage. No data is sent to external servers or remote accounts. Share links serialize recipe settings into an encoded URL fragment that can be opened on any device.