About
I got into baking in 2022 and it quickly became something I genuinely love. Since then, I've baked hundreds of loaves, tested over 100 recipes across different bread types, and maintained multiple sourdough starters with various feeding schedules.
I've worked with a wide range of hydration levels, experimented with poolish, biga, and levain preferments, and spent countless hours dialing in fermentation timing in different kitchen temperatures. Along the way there were plenty of failures — collapsed loaves, over-proofed dough, starters that smelled like nail polish remover — and each one taught me something useful. Everything in my guides comes from real observations in my own kitchen.
As I got deeper into sourdough and bread, the math and timing side started getting in the way of the fun part. I had a vision for an app that puts everything a baker needs in one place. After about a year of development and plenty of failed loaves, Flourwise is the result — published on Google Play with 1000+ downloads.
Baking Portfolio
Published Work
Flourwise — Professional Baking Tools
Enter your ingredients and let Flourwise calculate baker's percentages automatically. The sourdough calculator handles preferments, hydration tracking, and water content in eggs and milk. Switch between three modes: base flour weight, target dough weight, or piece division.
Transform your recipe into an interactive step-by-step guide with automatic timers. Autopilot mode advances through each step — perfect for stretch and fold cycles. Get notifications for mixing, bulk fermentation, shaping, and baking.
Document every bake with photos and notes in your baking journal. Rate your results, compare different hydration levels, and watch your skills improve over time.
View on Google PlayFlourwise Blog
Educational guides on baker's percentage, hydration levels, dough temperature, and bread baking techniques based on hands-on testing and experimentation.
Read Blog PostsAreas of Expertise
- Sourdough bread baking and starter maintenance
- Pizza dough at various hydration levels (60-80%)
- Baker's percentage and recipe scaling
- DDT (Desired Dough Temperature) calculations
- Preferment techniques (poolish, biga, levain)
- Software development for baking tools
Contact
For questions about Flourwise or bread baking:
Email: support@flourwise.com