Most calculators hand you a recipe and hope your room is 25 °C. Doughborough scales the flour and water to what you're making, then adjusts the yeast and fermentation plan to the temperature you're actually working in — for eight pizza and bread styles, warm or cold-fermented.
Drag the temperature. Warmer ferments faster; the calculator adjusts the timing and yeast dose around it.
Dough is a slow chemical reaction. Three ideas separate Doughborough from a recipe printed on a card — and none of them ask you to understand fermentation to get a loaf out of it.
Within normal room temperatures, fermentation accelerates sharply as the kitchen gets warmer — a recipe that's perfect at 25 °C is over-proved at 30 and asleep at 15. Doughborough scales the timing and yeast dose to the room you're actually in. Refrigerator fermentation behaves differently, so it's modelled separately.
A fridge dough doesn't cool instantly. The first few hours ferment fast, then slow as the centre chills. Most tools ignore this; Doughborough integrates the cooling curve so an overnight plan is honest, not a guess.
No calculator can tell you dough is ready at exactly 7:45. So it won't pretend to. You get a time window and a thing to look for — puffy, jiggly, nearly doubled — because your eyes finish what the maths starts.
Short, practical answers to the things that actually go wrong — each guide links to the calculator with the relevant settings ready.
Each style carries its own hydration, structure and bake behaviour. Pick one and the calculator changes its whole plan to match.
Tell it the style and your temperature. Get weights, a timing window, and a plan you can actually follow — free, in your browser, no account.
Start with the calculatorFound a calculation that looks wrong, a step that is unclear, or an improvement worth considering? Send it directly through the form. The developer's email address is not displayed publicly.