Expected rise — Smithfield
rise temp
Log rise — tap a value
Next 7 days — Smithfield
Hourly from Open-Meteo for Smithfield (-16.83°, 145.69°). The rise graph and bake predictor use this same data. Refreshes when the app opens and every hour after.
Measure rise from photo
Bottom of jar
Fed level (rubber band)
Current top
Drag the three lines to mark the bottom of the jar, the rubber band fed level, and the current top of the starter.
Next feed
Rehab
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Log your first feed below
Before adding water + flour
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Tap to change batch size:
Tap to change batch size:
Starter
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Water
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Flour
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Your starter's peak time
Bake day readiness
Rise check
Signs it's working — day 3–4
By now you should be seeing these. Tick them as they appear.
Live monitor
Fridge mode
Next feed in 7 days instead of 12–24h
Calendar
Reminder: your last calendar export was over 2 weeks ago. Tap below to add the next 2 weeks.
Download all feed reminders for the next 2 weeks as a calendar file. Open it and tap Add to import into Apple Calendar.
I already added these
Feed history
No feeds yet
Local only
Schedule planner
Pick a bake day and recipe. The app builds your full hour-by-hour timeline.
Bake day
Recipe
Recipes
Every recipe — breads, pizza, pancakes, flatbread, banana bread, crackers. Tap one to pick how many you're making and the day you want it ready. The app schedules the prep feed automatically using your selected starter.
Live bake session
Log a bake
Record how the bake went — the app learns your starter's behaviour over time.
Bake history
No bakes logged yet
Starter health
Last 5 rises
None
Slight
Doubled
More than doubled
Rise log
Stats
Total feeds
0
Total bakes
0
Rehab feeds
0
of 14
Backup, account, and the Sourdough monitor controls are now in Settings (the cog icon at the top right).
Flour used
No flour data yet
Discard tracking
Discard accumulation
0g
estimated from rehab feeds
Each rehab feed produces ~135g of discard. Reset below when you use it up.
Recipes that use discard or active starter are now on the Bake tab alongside the schedule planner.
Amounts
Measurements
Batch size
Volume
Starter
Water
Flour
Weight
Starter
Water
Flour
Mix should look like thick pancake batter — holds shape briefly on a spoon. If too runny, add more flour a spoonful at a time. If too stiff, add water.
Batch size
After 14 rehab feeds, or for an already-established starter. Bench every 24h or fridge once a week.
Volume
Starter
Water
Flour
Weight
Starter
Water
Flour
Tablespoons and cups are volume — close enough for a starter. Grams is most precise if you have scales.
Rehab protocol
Rehabilitation protocol
- 1Keep only 20g from the freshest middle section — discard the rest.
- 2Feed 1:5:5 ratio every 12h for 14 feeds. Add a pinch of rye or wholemeal each feed.
- 3Warm spot ~27°C. Oven with just the light on works well.
- 4Your schedule: 6:30am and 6:30pm every day.
- 5After 14 feeds the app switches to maintenance automatically. Already-established starters can skip rehab via Settings › Starters › Mark as established.
Ongoing maintenance (quick view)
Fridge: Feed once a week. Pull out the night before baking.
Bench: Feed every 24h.
Rehab phase: 14 feeds at 12h intervals — 6:30am and 6:30pm.
Maintenance protocol
- 1Pick a batch size on the Feed tab. 200g for day-to-day, 500g if you want a bigger backup or are stepping up for a recipe.
- 2Steady state: every 24h, discard down to the seed amount, then add water + flour at 1:2:2. Bench at room temp, lid loose.
- 3Fridge mode: feed normally then put in the fridge. Once a week, pull out, discard, feed. Pull out the night before a bake and let it peak.
- 4Build up for a big bake: instead of discarding, do 2–3 no-discard feeds in a row — keep the whole jar and add water + flour equal to its current weight (or scaled to a target size). The starter doubles each feed. Once you have enough, bake what you need, keep a seed, and resume normal maintenance.
- 5Backup jar: consider keeping a small sealed backup in the fridge that you feed monthly. Insurance against fridge accidents.
Reading the starter
- •Doubles within 4–6h of feeding at room temp — healthy.
- •Smells yeasty, sweet, or mildly alcoholic — good.
- •Sharp vinegar smell or grey liquid (hooch) on top — overdue for a feed. Stir hooch in, discard, feed normally.
- •Acetone / nail polish smell — starving. Reduce feed interval or warmer spot.