Bake better bread
A bake plan that reckons with the temperature in your kitchen, feedback on every loaf you take out of the oven, and a starter that does what you want.
No account needed to start · ready in two minutes · English and Dutch
Sourdough boule
Analyzed 2 min ago
Beautifully open crumb
Strong oven spring and even bake — a touch more tension when shaping would sharpen your ear.
Pick your starting point
Where do you want to begin?
You can switch later, or use all three.
A quick calculation, no account
How long is your bulk ferment at your temperature?
Enter your kitchen temperature and your starter percentage and you'll see straight away how long your dough needs. Fermentation roughly doubles in speed every 8 degrees — so those two degrees matter more than you think.
Estimated bulk ferment
5h 11m
At 21 °C your bulk ferment takes 1h 11m longer than a recipe that assumes 24 °C.
An estimate based on temperature, starter amount and target rise. Always look at your dough too.
Turn this into a bake planFeedback on your own bread
A score per category, and one change
Photograph your bake and see where it sits: crumb structure, oven spring, crust, shape and tension. Underneath is exactly one thing to do differently next time — not a list of twenty-one possible causes.
- Separate scores for crumb, crust, oven spring, scoring and shape
- Plain-language reasons behind every number
- Works for bread and for feeding your starter
Your kitchen. Your plan.
Every schedule is recalculated for your degrees
Two degrees colder and your bulk ferment takes an hour longer. That is why we ask at the start how warm it is where you bake, whether your oven runs cold and whether you have a Dutch oven — and every plan adapts to it.
- Planning forwards: “I'm starting now”
- Planning backwards: “fresh on the table at 10:00 on Saturday”
- Running late? One tap and your schedule reroutes through the fridge to tomorrow
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Extend your bulk ferment by 30–45 min
The crumb shows tight, uneven holes — a classic sign of underproofing.
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Add tension in your final shaping
A tighter skin will give you a bolder ear and more height.
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Drop your oven by 10°C after 20 min
The crust is edging toward too dark before the inside fully sets.
Progress you can see
Patterns a single photo never shows
Your scores become a line going up. And across several bakes, what one photo misses comes to the surface: which category has been flat for months while everything else keeps climbing.
- A running history of every loaf and starter
- Trends per category so you can target your weak spot
- Proof that your practice is paying off
Overall score · last 6 bakes
86 / 100
This is what an analysis looks like
Honest about what could be better, precise about what you do
Red is allowed to be red. Being honest about what did not go well is exactly why the compliment about your crumb is worth something.
Sourdough boule
Analyzed 2 min ago
Beautifully open crumb
Strong oven spring and even bake — a touch more tension when shaping would sharpen your ear.
Journeys
Pick a goal, we'll plan the weeks
Every journey is a run of bakes with one skill per week, adapting to what your scores show. From your very first loaf to a crumb you'll want to photograph.
How it works
From your kitchen to your bread, in four steps
Tell us once how warm it is where you bake, and every schedule after that is right for your house.
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01
Tell us about your kitchen
Temperature, whether your oven runs hot or cold, which flour you use. A minute of work, and every schedule after that is right for your house.
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02
Pick your moment
Start now, or put “fresh bread at 10:00 on Saturday” on the clock. The timeline works backwards to the hour you need to begin.
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03
Bake along with the timeline
Clock times at every step, and a dough check during the bulk if you are unsure. Running late? Your schedule reroutes through the fridge to tomorrow.
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04
Photograph the result
A score per category and one change for next time. Because the system knows your previous bakes, that advice gets sharper every round.
Membership
One membership, everything included
No tiers to choose between. One membership that opens everything up: unlimited feedback on your bakes, the patterns across all your loaves, and every journey.
Rising Baker
Recommended€ 39
per year — that's € 3.25 a month
- Unlimited analyses of bread and starter
- Patterns across all of your bakes
- Recipe diagnosis: photo and recipe together
- Backwards planning and sleep scenarios
- Every journey, and multiple starters
Cancel any time, with one button in your settings.
Without a membership you still log your starter, get your reminders, and use the bake planner and the rise calculator — with one analysis a month.
FAQ
Questions, answered
Your next loaf starts with a plan
Tell us how warm it is where you bake, and in two minutes you have a timeline that is right.
Build my bake planNo account needed to start