Planner — the plan, in pages: Bread (the bread and, where it has more than one, which way — each way with its own bake or cook line), Ready (the time it should be ready), Amount (loaves and weight, or the flour you have — or, for a dough written on the potato, the potato you have), Preferment (direct dough, poolish, biga, sponge, pâte fermentée, levain, or levain + yeast — a pâte fermentée can be made ahead or be a piece set aside from another dough you are planning, and that dough is then planned bigger by the piece), Taste (five axes, predicted), Fine-tune (the recipe's rows, hydration and salt).

Bread comes first on the Planner, then Ready. On the Bread page a choice stays on the page with the bread marked; tap it again to clear it, and the plan becomes your own. A dough that has started keeps its bread.

A sponge shows what goes in it and what yeast is left for the dough, and says whether its split comes from the recipes read, your recipe, or neither.

Taste: Richness adds butter, then egg yolk at the median of the house breads that weigh it; Crust adds malt, milk and egg, says which steps are the app's own, and skips one the dough already has.

Fine-tune shows each ingredient on one line — name, grams, percent — with a long name above its numbers.

Recipe — the plan as you read it at the bench: weights, baker's percentages, the method and the allergens the rows contain.

Timeline — every step with its time. Tap a step to change its length; the bulk sheet also sets the dough temperature.

The focus view draws two steps: the stretch-and-fold and shaping a boule; with reduced motion they are still drawings.

Baking — the oven for the open dough: the temperature and time published recipes use for this kind of bread, what the bake step should look like, and how to keep the bread afterwards. It also gives the energy per loaf or piece, from the ingredients as mixed. For a bread cooked on a griddle, in a pan or in a steamer, the page holds the heat, the minutes and the signs instead of an oven.

Starter — how your starter lives, when it peaks, and starting one from scratch. You can keep more than one starter; a plan takes the one whose grain matches the bread. It appears once you set up a starter or a plan uses a levain; the menu can hide it again.

A starter wetter than 100% — the app takes a starter or a levain from 50 to 500% hydration and counts its flour and water exactly, so the dough's flour and hydration stand. Above 100% it shows one note on what is measured and what is not, gives no advice that reads ripeness from the rise — «not known for a starter this wet — log your own peaks by the bubbles» — and says that the levain share is outside what the model was fitted to: the recipes behind it used levains at 50–100% hydration.

Several doughs — up to three can be going at once. Each has a chip under the tabs with its name, its next step and the time to ready; tap one to open it, «+» to start another. The Planner says which dough you are editing and lets you name it. Start this dough when you weigh its first ingredients: if you are more than a quarter of an hour off the plan, it asks whether to keep the amounts and move the ready time, or keep the ready time and change the yeast or levain — and says if a hands-on step would land in your quiet hours. Once started, the amounts stay as weighed; changes move the times only — the bread, Amount, Preferment, Taste and Fine-tune are locked; «Not started after all» unlocks them and keeps every number. Moving the ready time says how much longer or shorter the dough ferments than it was dosed for. Save this bake puts it in Stories and frees its place; Stop or Discard keeps it under «Recently removed» for 14 days. Save as recipe keeps the plan in Stories — as your version of the recipe it came from, or as composed if you built it yourself. Alarms ring for every dough, named. A change in the menu reaches the doughs that have not started. Each dough keeps the kitchen temperature it started in; on the Ready page a dough can have its own, if it proofs somewhere warmer or cooler.

Your photos — bake photos are kept in the browser's own database on this device, not with the rest of your data, so they do not fill the small store the plans live in. Photos you add to a bake reading stay with that dough until you save the bake, even if the app is closed. A backup file from the menu carries the photos with it. Data in the browser does not follow into another browser or an installed app by itself: move it with that backup file.

Stories — your bakes and the recipes you have kept. Under the list: Read a recipe, Read the bake, Write your own, and Import.

Reading a recipe — photograph a page, paste a link, or paste or type the recipe yourself. The reader gives back what the recipe says, each thing marked as stated or not stated. Where the recipe gives an amount the app's table cannot turn into grams, the reader may give its own estimate, marked «estimated by the reader»; you can change it. A filling, glaze or topping is listed under its own heading and kept out of the dough's formula. The app then sorts it on the review screen — the method onto the Preferment list (direct dough, poolish, biga, levain, levain + yeast, or it asks you), the yeast into fresh yeast (packets and spoons through a stated table, marked as estimates; active dry and instant converted, and said so), and the stages into bulk, bench rest, fridge and final proof, with the recipe's own words for «ready» quoted beside them. What the recipe does not give is listed first, filled by the app and marked as such; you can fill any of it yourself. The recipe's yeast or levain is shown beside the model's amount for the same schedule. When they are more than four times apart — the widest spread the app knows of — it says they disagree and you choose which to use. Nothing changes your plan until «Plan this».

The menu (☰) — units, your kitchen and fridge, dough temperature, folds, quiet hours, alarms, and your data.

Some breads have no yeast and no sourdough: chapati, flour tortilla, lompe, flatbrød. Their plan has no bulk and no model: the dough is mixed and rests (or is chilled), then each piece is rolled and cooked while the next is rolled — one step, «Roll and cook». Breads cooked on a griddle or in a pan (crumpet, English muffin, the soft tunnbröd, naan in the pan) and in a steamer (mantou) have a heating step instead of a preheat, and the Baking tab gives the heat and the minutes the recipes give. Where a bread is dried after cooking (flatbrød, the hard tunnbröd), the plan has a Dry step. A batter (crumpet) is mixed, rests after the powder and is measured into rings; the plan uses those words.

Lompe is written on the cooked potato: the potato is 100 and the flour a share of it, so the rows show percentages of the potato, no water is added, and «Prepare the potatoes» comes first in the chain.

You choose when the bread should be ready; the app counts backwards through the chain — starter and levain builds or a preferment, autolyse, bulk, shaping, fridge, final proof, bake — and gives each step a time.

How much yeast or levain comes from equivalent hours: each stage's time weighted by how fast fermentation runs at its temperature. Two models turn that into an amount — one for baker's yeast, one for levain — each fitted to published schedules. Outside the hours a model was fitted to, the app says «outside what the model knows» and shows the edge, not a guess. A yeasted dough that rests in the fridge is called a coarse estimate, because published recipes like it vary by about four times either way.

Where a bread has published recipes behind it, its stages open on the median times of the recipes read, and the plan says so («the median times of N recipes read»); the yeast is then the model's figure at those times, or, where the recipes' own amounts agree better, the median of their own. Change a stage and the plan follows the model again.

Quiet hours (22:00–07:00 unless you change them): no hands-on step is planned inside them without the Ready page saying so and proposing a change, and no alarm rings in them. Alarms ring while the app is open; a web page cannot ring when it is closed, so «Add to Calendar» gives you a copy that does.

Rate a bake over-proofed, just right or under-proofed. Once three bakes of the same kind are rated, Stories says which way your kitchen leans and offers an offset — more or less yeast, or levain, from then on. Yeast and levain bakes count separately; a levain + yeast bake counts toward neither. A bake counts only for the offset it was baked with, and only once. Nothing changes until you accept the offer.

Numbers come from a published source, or they are marked as estimates. When the app does not know, it says so rather than guess. Nothing is applied to your plan until you tap it.

What sourdough does and does not do — blood sugar, minerals, FODMAPs, fullness, acrylamide, mould and gluten, each sentence with its source.

Your plans, bakes, starter and settings stay on this phone. The only thing sent anywhere is what you ask to have read — a recipe link, page photo or text you paste, a photo of a bake, or a photo of a flour bag — which goes to the reader and back.