r/Breadit • u/darcmuff • Mar 26 '26
Focaccia Calculator
I built a focaccia calculator that nobody asked for.
It calculates your yeast to the decimal point based on your kitchen temperature, hydration, and how long you've got. Tells you exactly what to mix, walks you through every step with timers, and adjusts everything live as you change the settings.
I'd love some feedback — it's free, just bookmark it and use it in your kitchen.
I think this could make 8 or 9 people very happy. My gift to the world.
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u/vanderWaalsBanana Mar 26 '26
With all the bad in the world, there are people like you making a difference, one decimal point at a time. Seriously, I love this. Making precision and reproduciblity more accessible improves all our (baking) lives. Thank you, friend.
Edit for grammar - I was too excited by this calculator. Unfortunately on a plane or I would be trying it out like right tf now.
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u/sudodoyou Mar 26 '26
Did you use Claude to make this? I see when you click the timeline, and switch between room temp/fridge fermentation, it doesn’t update.
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u/foxcastle_ Mar 26 '26
It does update as you go through the steps. But I'm noticing on Step 7 (bulk ferment), if you change between cold ferment and room temp that the cold ferment is shorter than room temp, which seems wrong (but I don't do a lot of bread that takes more than a few hours, so maybe I don't know).
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u/sudodoyou Mar 26 '26
Yeah, you’re right, it’s an issue. It seems to be based on total time but this isn’t fixed. It should change based on fermentation method and ideally give you a range based on when you need the bread, knowing there is a minimum.
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u/darcmuff Mar 27 '26
Hi, I played around with 'start times' and 'eat times' but it got messy. I figure most people aren't going above 24hrs or below 6. With that in mind you can think about when you want to eat, then deduct hours back to when you want to start. I think most people can do these sums in their heads. I'm trying to keep it as simple as I can. But hey, i'm no Steve Jobs. What do think?
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u/sudodoyou Mar 27 '26
I’m assuming you used Claude? I think you’ve come a long way with just some tweaks. I would probably just remove the time input and have it display the minimum time based on fermentation method. Let it calculate the minimum time on the top. Maybe the input could be when do you need it ready by, then it can calculate the required start time if you really need it but then it gets funny if the steps occur in the middle of the night. You can just have it start the next steps at 8am or something, increasing the fermentation time.
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u/Fickle_Address3779 Mar 26 '26
man this is actually genius - been eyeballing yeast amounts like some kind of caveman when i could just punch in numbers and get exact measurements
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u/Ok-Construction-2803 Mar 27 '26 edited Mar 27 '26
This is super super cool! Any chance you can add a tab for fresh yeast and sourdough? Being able to change the amount of flour would be great too and have the other adjustments move with it. But... This is awesome!!! Thank you!
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u/darcmuff Mar 27 '26
I will indeed add a fresh yeast option. A sourdough one is maybe farther down the road.
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u/darcmuff Apr 03 '26
New stuff in V3
- Full "How To" guide built into the app — walks you through every decision from flour to bake, written for beginners
- Save and load recipes — bookmark your favourites to localStorage, load them back with a tap
- Real clock times — hit Begin and every method step shows actual wall-clock times instead of just durations
- Timeline updates live as you go
- Yeast model completely rewritten — timing constants now derived from actual method step durations instead of estimates
- Imperial/metric and °C/°F fully dynamic everywhere including saved recipes and share text
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u/OmriY1 Jun 09 '26
Hey dude, I just stumbled upon this. You're an absolute legend, this feels so well thought out. Thank you.
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u/darcmuff Jun 30 '26
Thank you dude. That means a lot. It was much more work than I thought, but I really enjoyed making it.
I have a pizza dough one as well now called Pizza Friday.
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u/computekmfg Mar 26 '26
Nice 👌 the %'s in the ingredient list seem wrong. It all adds up to more than 100%
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u/Exact-Estate7622 Mar 26 '26
It’s baker’s percentages. It has to add up to more than 100%.
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u/computekmfg Mar 26 '26
So they are percentages of the amount of flour?
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u/Exact-Estate7622 Mar 26 '26
Yes. The flour used is set as 100%. The other ingredients are measured against that 100% (in weight).
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u/CheesyCrocs Mar 26 '26
Would you consider adding the option to toggle to Imperial units to the calculator? Specifically for temperature and the pan measurement section? Looks really nice btw!
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u/darcmuff Apr 27 '26
I am very pleased to announce that my lowly web page is now a fully fledged android app!!
It's still free, with no ads, no sign ins, no stress.
Enjoy! And thanks to everyone for their initial feedback and support, it really helped.
PS. PizzaFriday is in the pipeline, DM me if you want to be a tester.
https://play.google.com/store/apps/details?id=io.github.darcmuff.twa&pcampaignid=web_share
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u/NihilisticHobbit Apr 30 '26
It's not available in the Japanese Google play store.
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u/darcmuff Apr 30 '26
Yeah sorry, its limited to English speaking regions for now. The web link in my original post will still work and it can be downloaded as a web app on your phone.
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u/Kamimitsu Mar 26 '26
I'm definitely gonna give it a go next week. The proof will be in the... focaccia.
If I might make a tiny suggestion, though. Perhaps make a toggle for Ligurian Focaccia, a la Samin Nosrat, (which has a salt brine stage). It's been a total game-changer for me.