Recipe adapter

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Tell the agent what you want to bake — it calculates exact gram weights from your starter's current state. This page is read-only; the right column shows a representative adapted recipe.

Read-only preview — form values match the sample recipe output. Sign up to run the agent on your own constraints.

Your starter

Margot

100% hydration

Last fed 6h ago

16g starter on handRatio 16:90:90

Based on your last feeding. Update in My starter →

starter : flour : water — e.g. 1:5:5 peaks in ~4–6h at 72°F

Your bread

°F
Flour blend100% of 100%
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Sample adapted recipe — sign up to generate live weights and timelines from your starter.

Levain build

18g

Starter

90g

Flour added

90g

Water added

198g

Total levain

Ready in approximately ~7h at room temperature

Final dough

2 loaves · 78% hydration · Bread flour, Whole wheat flour, Rye flour

Demo

800g

Bread flour

150g

Whole wheat flour

50g

Rye flour

780g

Water

19g

Salt

Total flour: 1000g·Total dough: 1817g·Actual hydration: 78%

Bake timeline

Mix levain
7:30 AM
Levain ripe
2:30 PM
Autolyse + mix
3:00 PM
Bulk ferment
3:45 PM
Shape + cold proof
8:30 PM
Preheat + bake
8:00 AM
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High hydration — use a wet hand or scraper for folds.

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If the kitchen is cooler than 71°F, expect bulk to run ~15–20 min longer.