Exact where possible
Weights, hydration and scaling factors are deterministic and verifiable.
Baker's percentages without the arithmetic
From percentages to exactly enough dough.
Scale bread, pizza and sourdough by weight. Baker's Ratio handles the formula, so you can keep your hands in the dough.
Technical foundation ready
Keep it useful
Not a bare calculator. Not a baking laboratory either.
Honest where it varies
Fermentation is biological, so V1 will not pretend to predict an exact time.
Made to be used
Clear for beginners and quick enough for experienced home bakers.