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. Each one taught me something useful. Everything in my guides comes from real observations in my own kitchen.
Over time, more and more of my baking sessions were spent scribbling calculations on paper or in spreadsheets and setting phone timers instead of actually baking. I wanted an app that brings it all together: a baker's percentage calculator, step-by-step baking with timers, a baking journal and planning tools. After about a year of development, Flourwise is the result, published on Google Play with 1000+ downloads.
Baking Portfolio
Published Work
Flourwise — Professional Baking Tools
The baker's percentage calculator automatically computes percentages from your ingredients. It handles preferments (poolish, biga, levain), tracks hydration and accounts for water content in eggs and milk. Three modes: base flour weight, target dough weight, or piece division.
Every recipe turns into an interactive step-by-step guide with automatic timers. Autopilot mode advances through each step on its own, perfect for stretch and fold cycles. Phone notifications for mixing, bulk fermentation, shaping, and baking.
The Baking Journal lets you save every bake with photos and notes. Rate your results, compare different hydration levels, and come back to what worked.
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