Coming soon
Every dough, one calculator.
Baker's percentage, hydration, levain and pan size — solved together, not across five different tools.
One tool for the whole recipe
Bakers split the same problem across a dozen tabs: one site for baker's percentage, another for hydration, another for poolish, another for pan conversion. This brings them together.
- Baker's percentage in both directions — from a formula, or back out of a finished recipe.
- Hydration maths that accounts for a liquid starter, so the number is the one you actually mean.
- Levain, poolish and pre-ferment conversion between fresh yeast, dry yeast and starter.
- Pan, tin and portion scaling — resize any dough to the tin or the number of pizzas you have.
- Cold-ferment timing guidance so the schedule fits your day.
Who it is for
Home sourdough bakers, pizza makers with a home oven or a dedicated pizza oven, and anyone who has tried to hold a recipe in a spreadsheet.
Built to be used one-handed, mid-mix, on a phone propped against the flour jar.
Free at launch
The calculator will be free to use. The waitlist exists so early users get it first and can shape what gets added next — no cost, no card, no commitment.
Frequently asked questions
Will it be free?
Yes. The core calculator is free. Waitlist members get access first and can request the features they want next.
Does it work for both sourdough and commercial yeast?
Yes. It converts between fresh yeast, dry yeast and a liquid levain, and handles hydration from a starter correctly.
Can I scale a recipe to my tin or to a number of pizzas?
That is one of the main things it does. You give the target and it reworks the formula.
When does it launch?
It is in development. Join the waitlist and you will be emailed the moment it is ready.
Do you sell my email?
No. We use it only to tell you when the tool launches.