Recipes
I added a few recipe books, including some of the SFBI bread and viennoiserie recipes, some sourdough
recipes from The Perfect Loaf, as well as
some favorite from the book The Art of French Pastry
from chefs Jacquy Pfeiffer and Martha Rose Shulman.
Intentionally, the recipes are a bit dense, listing what needs to be done, but not teaching the
why and how. Refer to the original
source for the details on the why and how, and use the
app to track your execution.
Manage your library and edit dense, production-ready recipes
AI Import
You can add recipes either with AI or with the Recipe
Editor. Take photos of a recipe from a cookbook, or
from handwritten notes, and pass it to the AI that
will add the recipe to one of your books. The AI can
also read recipes from Web pages.
After the AI (currently using Gemini) processes the
contents, you are presented with a summary of its
findings. Check that the recipe steps, ingredient
quantities, and timings match the original content
before adding it to your cookbook.
Scan from books or screens instantly
Smart Scaling
When starting a new bake, open the "Scale Recipe" screen to see the different scaling options.
- For breads: Choose the number of loaves and the baked weight of each loaf. The app
computes the raw dough weight based on loaf size (smaller loaves lose more water).
- For croissants/pastry: Select the number and weight of the items.
As you change the sliders, the list of ingredients updates instantly. This lets you also scale by key
ingredients (e.g., if you have exactly 4 eggs for a Crème Patissière, scale until the egg count
matches).
Smart scaling preserves hydration ratios automatically
Smart Temperatures
Bread recipes work better when the dough is at the exact temperature expected by the recipe. The app
computes the required water temperature to reach that target.
Standard Mode: Uses the baker's "rule of sums" with a customizable friction factor.
Smart Mode: Uses a physics-based model developed by John Scalo (creator of Rise). This model accounts for ingredient mass
rather than a generic friction factor. Thanks John for open-sourcing the formula!
Precision temperature calculation for consistent results
Other Goodies
Smart Timers
Bread recipes often have consecutive timed steps (proof, fold, proof, fold). "Continuation Timers"
default their start time to the end of the previous step, so even if you forget to set one, you can set
it late and it will still ring at the correct time.
Smart Lamination
For laminated doughs (puff pastry, croissants), the app computes the ideal butter and dough dimensions
for the enclosure, supporting both classic and "alternate" lock-in methods.
Composable Recipes
You can use existing recipes as ingredients or steps
for a new recipe. For example to create a recipe for a
"Tarte aux Poires Bourdaloue" you will reuse "Pre-baked
pâte brisée shells" as one of the early steps, and use
"Frangipane" as one of the ingredients for the filling.
Cost Computation
If you sell your bakes or just want to track hobby costs, enter ingredient prices once. The total cost is
calculated for every scaled bake.
Baking Log
Logging and reviewing bakes is key to improvement. The baking log contains the history of all your bakes,
with notes, scales, actual temperatures, and timing. You can download it as a CSV file for analysis.
Privacy
Your bakes and notes are always private.
You can make your cookbooks public, which makes their photos public, allowing other bakers to learn from
your recipes.
