This bake
Your rotation is below — tap a recipe to add it to this bake, then enter how many. Add or remove recipes from the rotation on the Recipes tab (they stay saved either way).
▶ Saved bakes
Bake the same set most weeks? Save it, then re-run it against a new date — the counts and the spacing between deadlines come back with it.
Add recipes
Curated, community and shared recipes open in their own window and copy into your box when you add them. Recipes use baker's percentages: flour = 100%, everything else as a % of the flour weight.
Recipe library
Ready-made recipes already translated for the app — curated by Bakers Math, published by the community, or shared privately with you. Adding one copies it into your recipe box; edit it there like any of your own.
✨ Import a recipe
Give Bakers Math a recipe — a link, photos, a PDF, or pasted text — and it drafts a fully scheduled version for you to review before it's added. 🔒 Runs through your account; imports stay private unless you share them.
Open the recipe in your browser, save the page as a single HTML file, and drop it above. Leave the address in the URL box so the recipe remembers where it came from.
- Chrome / Edge / Firefox — ⌘S (Ctrl+S), then choose HTML Only (not “Complete”, which writes a folder).
- Safari — ⌘S saves a Web Archive, which Bakers Math can't read. Use File → Save As → Format: Page Source.
- iPhone / iPad — easiest is a PDF instead: share → Print → save the preview, then import it from “📷 From photos, PDF or Word”.
Photos go in reading order. The text is read out first, and you check it before anything is imported. A Word file (.docx) is read right on this device — nothing is uploaded.
Your recipe box
The recipes you've already added. Search below looks only in here — use 📖 Recipe library above to find new ones.
New recipe
Ingredients
Flours sum to 100%. Use the Tag column to mark special ingredients: Anchor flour (bread, AP — auto-adjusts so flours total 100%), Specialty flour (rye, whole grain — set its % yourself), or Process aid (a discarded bath additive like boil-water salt/lye — bought, but kept out of the unit weight). Flours are auto-tagged for you. Editing Weight per unit scales the whole recipe, keeping every ingredient in proportion. Link each ingredient to a kitchen ingredient — that drives costing and adds a milling step when the linked flour needs milling.
Enter each ingredient's weight in grams for the whole batch, and set how many units the batch makes above. Use the Tag column for anchor/specialty flours and process aids (flours are auto-tagged). Editing Weight per unit rescales every ingredient in proportion. We'll convert to baker's percentages on save.
Levain build — the recipe's own build (optional)
If the recipe specifies exactly how to build its levain — seed, flour blend, water, ripen time — enter it here. The plan shows this build (scaled to what the bake needs, on its own stated window) instead of the app's default ratios. Leave blank to use the Builds setting above.
Steps & timing ✎ Custom steps (reorder, retime, add or remove)
Capacity & batching (leave blank to use family defaults)
Kitchen equipment (which pans, tubs & ovens — and how many fit per pan)
What you sell this for — feeds sales, invoices, and the margin math. Ingredient and packaging costs link on the Prices tab.
The end-of-recipe notes: tips, variations, substitutions, storage. Shown on the recipe card; the auto-importer fills this from the source's notes.
Replaces your recipes with the built-in Bakers Math defaults and clears the current plan.
Recipe development
Recipes you are working on. Press Develop on any recipe in your box to start a version here — the original stays exactly as it is, and this copy is yours to change.
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Ingredients
Enter ingredients and costs to enable automatic recipe pricing
Enter what you paid and the total weight you bought — the app calculates cost per gram, which is used to auto-price your recipes.
Add ingredient
Pick from the list for a consistent name + a default price, or type your own. You can edit the name and price after.
Major allergens
Per 100 g (optional)
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Kitchen equipment
Proofing containers, ovens, bannetons, pans, mixers, and pots
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Proofing containers
Enter the containers you use for bulk fermentation. The app picks the smallest appropriate container for each dough batch.
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Ovens
Enter your ovens so the scheduler knows how many decks are available per bake.
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Bannetons
Each sourdough loaf needs one banneton for cold proofing. The app warns you if a plan exceeds what you have of the right type.
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Bake vessels & pans
What you bake in. A specialized vessel (Dutch oven, loaf / tube / popover / sheet pan) an imported recipe can require — flagged if it's missing from your kitchen. Or a plain pan / tray for rolls, buns, muffins, focaccia. Enter yours so the schedule checks coverage and sizes the bake rounds.
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Mixers
Add your stand or spiral mixer and specify how many units of each recipe it can handle per batch.
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Pots (boiling)
Add the pot(s) you boil in (e.g. for bagels). Recipes with a boiling step pick a pot and set how many they boil per batch.
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Refrigerators (cold proof)
Where shaped dough cold-proofs overnight. Capacity (grams of dough) warns when a plan won't fit; the fridge temperature models fermentation during the cold proof and warns when a plan would over-proof before baking.
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Freezers
Where shaped dough is frozen — a firm-up before baking, or a par-freeze to bake later. A freezer halts fermentation (unlike the fridge), so there's no over-proof modeling; capacity (grams of dough) warns when a plan's frozen dough won't fit.
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Proofers (warm proof)
A warm proofing box (or an oven with the light on). Assign a recipe to a proofer in its editor and its warm final proof is timed at the proofer's temperature — warmer than the ~75°F room the recipes assume means a faster proof. Capacity (grams of dough) warns when a plan won't fit.
Proofing temperature
How warm your kitchen/proofer runs — affects fermentation & levain timing▶ My kitchen isn't this steady all day…
US ZIP. Search by town name instead
▶ …or let a thermometer tell it
▶ 📈 Outside, measured, and the model — up to the last 7 days
▶ 🧊 Your fridge — what the cold proof reads
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Temperature-based precision
Defaults for the plan's "Today's kitchen conditions", plus starter calibration
Calibration scales all fermentation and levain timing — set it above 1 if your starter runs slow, below 1 if it runs fast. Temp sensitivity is how many °F change halves or doubles the ferment time (17°F ≈ the standard curve).
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Oven behavior
How long an oven holds heat, and whether to show end-of-bake oven-off steps
If two bakes on one oven are more than this far apart, the later one preheats from room temp (and the earlier one turns off). Default 90 min.
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Kitchen hours
Set the hours your kitchen is open for operation
The scheduler avoids placing active steps outside these hours. Edit them directly below — changes save immediately. Add a second window if your kitchen has a midday break or irregular hours (overlapping windows are combined).
Different hours on different days, or a second baker? Starts from the hours above — paint to adjust. Unpainted time is time you're not in the kitchen.
Add equipment
What kind of equipment are you adding?
Add container
Auto-computed from volume using dough density ≈ 0.85 g/mL and 45% fill factor (headroom for bulk rise). Edit to override.
Add oven
The recipes in your plan. Say how many fit at once; blank = the whole bake goes in one round. Values are remembered for next time.
Preheat times (optional) — how many minutes to reach each temperature from cold. We fit a line to estimate preheat for any bake temp, so the schedule turns the oven on at the right moment.
Add banneton
A batard/oblong loaf needs an oval basket; a boule needs a round one. Bakers Math warns when a plan needs a shape you don't have.
The dough weight this basket is sized for — auto-guessed from a size in the name (9" round ≈ 750 g). Drives an over/undersized-loaf note. Leave blank to skip.
Leave all unchecked to allow use with any sourdough loaf.
Add mixer
The recipes in your plan. Enter how many units fit in one mix; blank = mixes in one batch. Values are remembered for next time.
Add pot
The boiled / dipped recipes in your plan. Enter how many units fit in one boil; blank = the whole bake boils in one go. Values are remembered for next time.
Add bake vessel
How many of each bake-plan recipe fit on ONE of these? (~n = suggested; blank falls back to "holds per bake".) Values are remembered for next time.
Add refrigerator
Auto-computed from size at ≈ 0.9 kg of shaped dough per cu ft — about 4–5 bannetons per clearable shelf, door and crisper excluded. Edit the grams to match how much of this fridge you can actually clear on a bake night.
Add freezer
Auto-computed from size at ≈ 1.2 kg of shaped dough per cu ft — frozen pieces pack denser than proofing baskets. Edit the grams to match how much you can actually clear for a bake.
Add proofer
Prices
Link ingredients to their pantry costs, add your packaging, and set retail and wholesale prices for each recipe.
Packaging
What you sell in — bags, boxes, labels, ties. Enter the pack you bought and what it cost; the per-item price feeds each recipe's cost and profit below.
Other items
Things you sell but do not bake — croutons, jam, granola. Saved items can be added to an invoice or a sale; with a cost they count toward profit like a recipe, without one they count as revenue only.
Bake deadline & time
When does everything need to be packaged and ready? Set one default deadline; the scheduler sequences all your recipes to hit it. Give a recipe its own deadline below to bake it at a different time.
🔍 Find another schedule
Aiming for: change
Manual Schedule Controls
Per-recipe deadlines (optional — leave blank to use the default)
Cold proof window — how long shaped dough rests in the fridge before baking.
Fridge window — automatic (override)
Fridge window — automatic (override)
Levain builds — pick one or two builds, and override the scheduler's auto-picked ratios if you prefer a specific timing. Slower ratios ripen longer, so the auto-pick uses the range to keep builds out of your quiet hours.
Schedule
Set a deadline above to see the schedule.
Every recipe in your plan is woven into the timeline. Set a deadline (and optional bake time) per type above; the scheduler works backward and shares your ovens automatically.
Your bake is ready to run.
Print it out or pull it up on your phone to guide you through the bake step by step.
Plan details
Everything this bake needs, in full — the ingredient totals, today's conditions, and every piece of equipment the schedule assigned. The Plan tab carries the same facts in summary; this is where you change them.
Bake summary
Here's everything this bake requires. Check that you have all the ingredients on hand and the equipment you'll need before you start.
Bake Overview
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Weigh-out by recipe
Each recipe's own weigh-out — in cups and spoons too if you use them, and split into mixing batches where your mixer can't take the whole dough at once. The day's combined totals are on the Plan tab, at the top of the overview.
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Today's kitchen conditions
Dial in today's temperatures and your starter, and the schedule re-times so the dough is ripe exactly when you shape — plus it tells you the water temperature to mix with. Leave this off to schedule at the ~75°F room these recipes' times were written for.
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Levain build plan
Ratios reflect the current schedule's choices.
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Proofing
Warm and cold proof per recipe. Cold-proof windows default to 16–20 hr unless you set one here — 🔍 Alternative schedules on the Plan tab picks the window that fits this plan's deadline.
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Bake Order Preferences
Every recipe in your plan, grouped by the deadline it shares. Order the recipes within a deadline to choose which bakes first — the earliest-listed leads its bake (decks still fill, so leftovers may share a deck).
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Batching
Whether big bakes split into mix batches, oven or griddle rounds, kettle cycles, and chill tubs — and what drives each batch size. The schedule always says which equipment drove a split.
Equipment Overview
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Containers
Vessels for levain builds, proofing sourdough, and chilling cookie/scone dough. Recipes share a container only if their ingredient ratios are identical. Add your containers in the Kitchen tab to get accurate assignments.
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Mixers
Every dough in this bake and how it mixes. Give a mixer a per-recipe capacity (⚙ Edit) to split big mixes into batches — no capacity means one batch.
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Oven overview
How this bake maps to your ovens. Set a preferred oven per recipe in the editor; recipes without one are scheduled into any free oven.
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Bannetons
Each sourdough loaf needs one banneton for cold proofing. Add your bannetons in the Kitchen tab to check availability.
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Bake vessels & pans
What each recipe in this bake bakes in — whether you own enough, what fits per bake, and where a shortfall splits the bake into rounds.
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Boiling
Recipes with a boiling step (e.g. bagels) and the pot they boil in. Switch the pot here or on the recipe's Boil step.
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Refrigerator
Which fridge each dough retards in, and how cold it runs. The temperature drives the cold-proof window suggestion and over-proof warnings; capacity warns when a plan won't fit.
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Freezer
Recipes with a freeze step (a firm-up or par-freeze) and whether the frozen dough fits. A freezer halts fermentation, so there's nothing to tune — just space.
Save a sale
Items baked over time
Bakes & sales
One row per bake day: what you baked, the notes you took, and the sale beside it when there is one.
Import old invoices
Photos or PDFs of past sales invoices — a whole stack at once is fine. Each invoice found becomes a review card below — link its lines to your recipes, confirm the customer, and it lands in the history above with the date and prices the invoice states.
Features
Choose which parts of Bakers Math are turned on. Everything stays saved and comes right back when re-enabled — toggling a feature off just hides its surfaces.
When the search has to choose between two schedules, what should it protect first? This applies to every bake — you can also open it from the search card on the Schedule tab when an offer isn't what you wanted.
Temperature unit
Switches how oven and dough temperatures are shown and entered everywhere.
How do you steam bread?
Recipes say how long to steam; how you actually do it decides what the schedule has to remind you of — water that must already be boiling, a lid to lift, or nothing at all. This is the default for every recipe that asks for steam.
Levain buffer
Builds are made a little larger than the recipe needs, to cover what stays behind on the jar and the spatula. A big build can afford less; a small one may need more. Set 0 to build exactly what the recipe asks for.
Volume measures
Some recipes give cups and spoons as well as weights. Show them alongside the grams — never instead of them, since scheduling and costing are gram-based and a measurement with no cross-check is how bakes go wrong. Recipes that don't give enough volumes offer no control at all, and you can still switch any single recipe or bake.
Guided setup
A guided walk through the app that sets up your kitchen as it goes — proofing temperature, hours, equipment, bake-day defaults and more, each on its own screen. Doubles as a tour of where everything lives.
Admin
Moderation and library upkeep — everything that acts on other bakers' data rather than your own kitchen. Only ever shown to admins.
Account
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Your bakery
One identity everywhere — the Bakers Math header, recipes you share, and your invoices. Changes save automatically.
PNG, JPEG, SVG, WebP, or GIF · up to 1.5 MB (SVG is ideal for logos). Saves when you pick a file.
Business details (for invoices)
Printed on invoice letterheads under your bakery name and logo. Changes save automatically.
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Customers
Saved automatically when you generate invoices — pick them again from the invoice form.
All data is stored locally in your browser.