ProofLogic

Stop guessing the rise. End the "is it ready?" anxiety.

Every home baker knows the heartbreak of cutting into a loaf only to find a gummy, underproofed crumb or a collapsed, overproofed mess. You followed the recipe, but the recipe didn’t know your kitchen was 68°F today, or that your water was too cold, or that your fridge takes four hours to chill a dense mass of dough.

ProofLogic is the sourdough navigator that bridges the gap between the "art" of baking and the "science" of fermentation. We manage the complex biology so you can focus on the craft.

The Answer to "What Went Wrong?"
Most baking failures aren't about the flour—they’re about variables. ProofLogic handles the thermodynamics and biological modeling that recipes leave out.

Major Features:
THE INTELLIGENT MIX: Calculate perfect Baker’s Percentages every time. Use our Water Temperature Calculator (Rule of 240/100) to hit your Desired Dough Temp (DDT) by accounting for flour temp, ambient temp, and mixer friction.

DYNAMIC BULK FERMENT: Stop baking by the clock. We calculate target rise percentages and mL targets based on your specific dough temperature and whether you plan to cold proof.

THE FERMENTATION ENGINE: Our "Freight Train" logic accounts for Thermal Inertia. We calculate how much your dough will continue to rise inside the fridge while it cools, preventing the common "fridge overproof."

INTERACTIVE LOGBOOK: Save every bake with photos and detailed notes. Found the perfect profile? Use the "Rebake" feature to duplicate your success or tweak a single variable to iterate like a pro.

RESCUE MODE: Forgot to start your timer? Our fault-tolerant design lets you edit timestamps on the fly so your data stays accurate even when life gets in the way.

PRO GUIDANCE: Not sure about the "Poke Test"? Built-in guides help you understand the why behind the what at every stage of the bake.

The Science Under the Hood (For the Data Nerds):
Thermodynamics: Precise DDT modeling to ensure your fermentation starts on the right foot.

Q10 Coefficient: We use the Rule of 15 (Arrhenius equation) to model yeast activity. Because fermentation isn't linear—it's exponential.

Thermal Modeling: We calculate the rate of heat loss during the cold proof to manage the "carry-over" fermentation that most bakers ignore.

Perfect for:
Beginners tired of "fool's crumb" and flat loaves.

Intermediate bakers looking to master consistency.

Expert "Data Nerds" who want to optimize their crumb through precision logging.

Master the fermentation. Perfect the loaf. Download ProofLogic today.