Define your recipe using baker's percentages: flour is always the 100% base, and every other ingredient is a percentage of the flour weight. The calculator works out scaled gram amounts for any number of dough portions. Everything is stored in this browser only — use Export on the My Recipes page to keep a backup.
Each step becomes a timed checklist. Enter its duration in minutes and put one checklist item per line. Use 0 minutes for an immediate task. A saved schedule adds these durations in order; it does not predict fermentation from temperature or dough condition.
Weights are rounded to whole grams above 10 g and tenths below. Keep your recipe’s flour at 100%; added ingredients are weighed as entered, including a starter or preferment.
Saving recipe changes clears this recipe’s current baking checklist. Export the current recipe first if you need to keep that record.