October 2026: fixing what I got wrong

This month was mostly about honesty. A look through the whole site found things that didn't match up: old prices on some pages, a member banner shown to people who weren't members, and a few claims I couldn't back up. They're fixed, and I've added a few things I'd wanted for a while.

What I fixed:

• Prices are the same everywhere now: Pro £4.99 a month, Coach £8.99, Bakery £24.99.
• The member banner only shows to members.
• The founding offer shows a real count of the places left.
• I checked the conversion tables. Gas mark 3 is now 170°C, as it should always have been.
• Two of the pizza calculators disagreed on how much dough a ball needs. They now use one set of numbers, so a 12 inch New York ball is about 289 g wherever you look.

What changed:

• The Saturday Dough Planner: pick when you want to eat and it works your pizza dough backwards from there.
• A page for pizza oven owners, with dough for your oven and a free plan for your first four pizza nights.
• The hydration calculator now counts the flour and water in your starter.
• The poolish and biga calculator now tells you what to add the next day.
• The pages for when dough goes wrong now list the likely causes and what to change for each.
• The yeast conversion and yeast by time and temperature calculators can email you your numbers.

What's next: Thursday dough, a short email on Thursday evenings with a dough plan for the weekend. The first one goes out on 22 October.

A question for you: what's the one thing you always forget on a pizza night? Reply to Thursday dough, or email me at info@doughrise.store.

Benjie