Sourdough starter and levain planner

Set Starter sits at to the temperature where the jar lives; every estimate uses it.

Feed — a ratio of starter : flour : water (1:1:1, 1:5:5, …) from the starter you keep or the total you want, with the feed’s hydration and roughly when it will peak.

Build a levain — how much the recipe needs, at what hydration, plus a little to keep. Give your starter’s hydration and how much fresh flour per gram of starter (2 is about 1:2:2; 5 is slower and milder). The water is chosen so the whole levain lands on its hydration, counting the flour and water already in the starter — so a stiff levain from a liquid starter comes out right. Set when you will mix the dough to see when to feed it. The bread tool links here with the levain its formula needs.

Peak time — a chart of hours to peak against temperature for common ratios. Calibrate it to your own starter: enter the ratio, how long it took to peak and how warm it was, then Use my starter’s timing; every other estimate follows.

Bake-day schedule — when the loaf goes in the oven, the dough’s temperature in bulk and the levain share, and whether the shaped loaves proof overnight in the fridge. Levain and bulk times left empty are estimated; type your own to override them. The timeline lists every step with day and time. Print prints just the timeline; Add to calendar downloads an .ics file with an alert at each step — the reliable way to be reminded on a locked phone. Remind me sounds an alarm and shows a notification at each step while the page stays open (with Keep screen on where the browser supports it).

Related: bread and baker’s percentages, pizza dough, meal timing planner, timers.

Add the tab after #: feed, build, peak or schedule. Temperatures are in °C, weights in grams.