The Bake Log — sourdough, tracked
A baking journal for sourdough. Starter feedings that actually remind you, guided bakes, and a record of every loaf.
Free to download · one-time unlock · no subscription
Sourdough runs on timing, and timing runs on memory. The Bake Log was built because a starter peaks whether or not you are paying attention, and a loaf you cannot reconstruct is a loaf you cannot repeat.
What it does
- Feeding reminders that fire even when the phone is locked or has rebooted
- Multiple starters, each with its own schedule and feeding history
- Guided bakes that walk a whole day — autolyse, coil folds, bulk fermentation, shaping
- Log hydration, flour blend, timings and crumb against every recipe
- Fully offline, no account, one-time unlock
The starter is a schedule, not an ingredient
A sourdough starter is a living culture on a clock. Feed it and it climbs, peaks, and falls, and the window where it is ripe enough to raise bread but not yet exhausted is a matter of hours — hours that shift with the feeding ratio and the temperature of your kitchen. Feed at 1:1:1 and it may peak in four; feed at 1:5:5 and it might take twelve. Neither is more correct, but using the wrong one for the day you have planned is why bakes fail for reasons that feel mysterious.
That is a reminder problem more than a baking problem, which is why feeding alerts are the core of the app rather than a feature bolted on. Work out your own ratios with the free starter feeding ratio calculator.
Hydration explains more failures than technique
The second thing worth writing down is hydration — the water in a dough as a percentage of the flour. It is the number that decides whether a dough is firm and forgiving or slack and open, and it is also the number most often quoted wrongly, because a starter is itself flour and water and has to be counted. Two bakers following the same recipe can end up several points apart for exactly that reason. There is a free sourdough hydration calculator that folds the starter in, and a baker's percentage calculator for scaling a formula to the tin you actually own.
A record you can actually repeat
The point of logging a bake is the loaf after next. Flour brand, hydration, room temperature, bulk time, how the crumb came out — kept together, those turn a good result into a repeatable one, and a bad one into information. It all stays on your device, offline, with no account.
Free tools on this theme
- Sourdough Hydration CalculatorFlour, water and starter in — true hydration % out.
- Baker's Percentage CalculatorScale any bread formula from flour or dough weight.
- Starter Feeding Ratio Calculator1:1:1, 1:2:2, 1:5:5 — feed amounts and peak times.
- Dough Temperature CalculatorHit a target dough temperature via the water.
Privacy
The Bake Log stores everything on your device. There is no account, no server and no cloud sync, and nothing you enter is transmitted anywhere. Read the full privacy policy.