About
Temperature, time and conditions
Temperature affects everything in a bake. The speed of fermentation, the behaviour of the gluten, how long each fold and rest needs to be. A recipe that says “fold every 30 minutes for 4 hours” is really saying “fold until the dough is ready”. And whether that takes 4 hours or 6 comes mostly down to the coditions your dough lives in.
Bakers Maths aims to live in that reality. The goal is a tool that can adapt to the difference between a cold kitchen in January and a warm one in July.
Today
We got the basics: You can browse recipes, track active bakes, and a start on a library of articles.
This is our “MVP”:
A small library of sourdough recipes with baker's percentages.
A step-by-step timer that walks you through a live bake.
This feature is cross-device compatible, so any logged in device will synch with the progress.
Lost track? The catch-up function re-enters you into the process like you never missed a beat.
The very start on our "Lab": Reference article with interactive temperature calculator that let's you play around.
More to come.
Install the app and sign in on multiple devices, and you'll be notified when the bake step finishes (even with the app closed).
Being built
The pieces above are a foundation. What's being built on top of them is the part that makes it genuinely different.
Input your dough and the ambient room temperature, and let Bakers Math calculate and adjust the process.
This can mean adding or removing folds || compressing or extending timing.
I'll do my best to make theory reality.
What exactly does autolyse mean? Mixing just water and four? Also Sourdough? Everything but the salt?
A reference for the terms and techniques that recipes throw around without explanation expecting everyone to know already.
Interactive tools for creating and experimenting with recipes.
Adjust hydration, flour blends and fermentation schedules, play and understand through immediate feedback how to adjust the recipe to get the results you strive for.
“The target is a tool simple enough to use mid-bake, with one floury hand.”
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