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DOUGHRISEFOUNDERS
Bakery Calculator Suite
Built for bakers who mean business
Everything in Coach, plus commercial batch scaling, team accounts, bakery cost reporting, and dedicated support. The complete toolkit for your micro-bakery, market stall, or small-scale production kitchen.
18 professional tools
Every calculator your bakery needs
Bakery includes the complete DoughRise calculator suite. All eighteen tools, all available to every member of your team, with shared formula libraries and batch scaling built for commercial quantities.
Fermentation Timer
Bulk fermentation and proof times based on yeast percentage, dough temperature, and flour weight. Uses the Q10 temperature rule for genuine scientific accuracy at any scale.
Baker’s Percentage
Convert any recipe between grams and percentages. Indispensable for communicating recipes to a team and for keeping formulas consistent across different batch sizes.
Sourdough Starter
Feeding ratios from 1:1:1 through 1:10:10, quantities needed for any recipe size, and step-by-step feeding instructions. Keeps your culture healthy across production volumes.
Dough Temperature
Calculate the exact water temperature needed to hit your Desired Dough Temperature. Critical for consistent production results across multiple batches and different staff members.
Pizza Portioning
Dough ball weights for Neapolitan, NY-style, Roman, and deep-dish pizzas across 10” to 16” pans. Scale to full production runs in a single calculation.
Preferment Planner
Build poolish, biga, or pâte fermentée calculations from your total flour weight. Keeps your pre-ferment proportions exact as batch sizes grow.
Recipe Costing
Total ingredient costs with suggested retail prices at 2x, 3x, and 4x markup. Essential for pricing your loaves, pastries, and bakes accurately when selling to the public.
Hydration Adjustment
Convert any dough between hydration levels. Shows exactly how much water to add or remove to hit your target, with a before-and-after comparison across any batch size.
Batch & Yield
Scale any recipe to a target number of loaves or portions, accounting for bake loss. Go from a home recipe to a full production run without losing your ratios.
Flour Protein Blend
Blend two or more flours to hit a specific protein target. Presets for pastry, bread, pizza, and bagels make it quick to standardise your flour mix across batches.
Tangzhong
The Japanese water-roux technique for soft enriched bread. Calculates the flour and water for your roux and the remaining quantities for the main dough at any production scale.
Enriched Dough
Calculate effective hydration in enriched doughs with milk, eggs, butter, or cream. Keeps your texture consistent when scaling up brioche, milk bread, or Danish pastry production.
Lamination Planner
Layer counts for croissant-style laminated doughs. Plan your letter and book folds with rest times built in, ensuring consistent results across your whole team.
Sourdough Discard
Two modes: adjust an existing recipe to use your discard, or find out what you can make with the discard volumes your production generates. Reduces waste, adds revenue.
Autolyse Planner
Optimal autolyse rest time based on flour type, hydration, and kitchen temperature. Helps your team maintain consistent timing across multiple dough batches running in parallel.
Yeast Conversion
Convert instantly between fresh, active dried, instant, and sourdough starter. Keeps your leavening exact when a recipe specifies one type but your bakery stocks another.
Ingredient Converter
Convert cups, tablespoons, grams, and ounces across 50+ baking ingredients. Standardise every recipe to weight so your whole team works from one consistent set of numbers.
Vital Wheat Gluten
Boost weak flour to bread-flour strength with the right vital wheat gluten dose. Keeps protein levels consistent across deliveries when your flour supply varies.
What Bakery unlocks
The tools serious micro-bakeries actually need
Running a micro-bakery or market stall means juggling recipes, people, costs, and consistency all at once. Bakery gives your team the shared tools to keep everything aligned. One formula library, one set of numbers, everyone working from the same source of truth. And when the margins are tight, the costing and reporting tools make sure you always know where you stand.
- Commercial batch scaling: scale any recipe to full production volumes without losing ratios
- Team accounts (up to 5): shared formula library and access for your whole team
- Bakery cost reporting: full ingredient cost breakdowns and margin analysis by product
- Dedicated support: priority email support and direct access to the DoughRise team
- Unlimited AI Coach: all Coach features included for every team member
- All Pro features: formula saving, bake history, and PDF export included
Built for production baking
Scale with confidence, not guesswork
Scale any recipe precisely
Going from a 4-loaf home batch to a 40-loaf market run is where things go wrong if you rely on mental arithmetic. Bakery’s commercial batch scaling keeps your percentages exact at every quantity, from 500g to 50kg of flour.
One library for the whole team
Five team seats, one shared formula library. Every baker on your team works from the same recipes, the same formulas, the same calculations. No more recipes saved in WhatsApp messages or handwritten on bits of card.
Know your numbers, know your margins
Cost reporting shows you the ingredient cost of every product line and the margin you’re making at each price point. If flour goes up, you’ll know straight away which products are no longer worth making at their current price.
Common questions
About the Bakery plan
Is Bakery only for professional bakers?
Not at all. Bakery is designed for anyone running a micro-bakery, a market stall, a home delivery service, or a small production kitchen. You don’t need a commercial premises or a catering licence. If you’re baking at a scale where consistency and margins matter, Bakery is probably the right fit.
How do team accounts work?
A Bakery subscription includes up to five team member accounts. Each person logs in individually with their own email and password. The formula library is shared across all team members, so recipes saved by one baker are available to everyone. Bake history is logged per user, so you can see who ran which batch.
What does commercial batch scaling actually do differently?
The standard Batch and Yield calculator scales recipe quantities up or down. Commercial batch scaling goes further: it handles multi-dough runs (several batches running in parallel with different timings), calculates flour and ingredient orders across a full week’s production plan, and outputs the numbers in a format you can share with a supplier or a team briefing.
What does the cost reporting include?
Cost reporting breaks down the ingredient cost of every saved recipe per unit. It shows your cost at different batch sizes (because bulk buying changes unit economics), your margin at your current selling price, and how your margins shift if ingredient costs change. You can compare product lines and see which ones are carrying the others.
What does dedicated support look like in practice?
Bakery subscribers get priority email support with a guaranteed response within one working day. For more complex questions about calculator logic, batch planning, or account setup, you can request a direct call with the DoughRise team. We’re a small operation, so dedicated support actually means talking to the people who built the tools.
Can I switch down from Bakery to Pro or Coach later?
Yes. You can change your plan at any time from your account page. If you switch down mid-cycle, your Bakery access continues until the end of the current billing period, then switches to the new tier. Your formula library and bake history are preserved, but team-only data (shared formulas with team members who lose access) will revert to your personal library.
Does Bakery include the AI Baking Coach?
Yes, fully. Every team member on a Bakery account has unlimited AI Coach access. It includes the same personalised bake plans, troubleshooting guidance, and technique advice as the standalone Coach plan. All five seats, all included at £29.99 per month total.
Ready to run a tighter bakery?
Eighteen calculators, five team seats, commercial batch scaling, cost reporting, AI Coach access, and dedicated support. Everything your micro-bakery needs in one place.