DoughRise is a precision-baking toolkit for home bakers and pros working with sourdough, pizza, and artisan bread. It swaps guesswork and scribbled margin notes for calculators and AI tools that handle the maths and the troubleshooting, so you can focus on the actual bake. 18+ free calculators cover everything from hydration to fermentation timing, and an AI Troubleshooter tells you why a bake went wrong and how to fix it. Paid tiers add saved recipes, libraries, and tools for serious hobbyists, teachers, and commercial bakeries.
Features
- 18+ free calculators: baker's percentage, hydration, fermentation timing, dough temperature, pizza portioning, preferment, recipe costing, batch yield, and more
- AI Troubleshooter that diagnoses common faults (dense crumb, gummy interior, weak rise) and explains the fix
- AI Bake Plans that generate a custom method and schedule from your flour, timing, and kitchen conditions
- Sourdough Starter Tracker and a Smart Baking Scheduler that works backwards from when you want bread out of the oven
- Save recipes, build a library, export to PDF, and auto-generate shopping lists on paid tiers
- Four self-serve tiers: Free, Pro (£9.99/mo), Coach (£14.99/mo), Bakery (£29.99/mo)
Use Cases
- Re-dialling hydration when you switch flour brands or the weather shifts
- Getting a straight answer on why a bake failed instead of trawling forum threads
- Timing an overnight bulk ferment so the dough is ready when you wake up
- Scaling a recipe up for a market stall or down to a single loaf
- Costing a bake properly before you sell at a farmers market
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Comments
Hi All, Ben here, solo maker behind DoughRise. This started with pizza. I got properly obsessed with getting dough right, and kept hitting the same wall: every pizza meant scribbling baker's percentages on the back of an envelope, second-guessing hydration, and working out yeast for a 24 vs 48 hour cold ferment in my head. Then trawling pizza making forum threads trying to figure out why my dough came out too sticky and kept splitting. The maths and the troubleshooting were the unfun part which used to drive me proper mad, and they were getting in the way of the actual cooking not to forget the best part tasting! So I built the tool I wanted. DoughRise is 18+ free baking calculators (pizza portioning, hydration, fermentation timing, preferments, recipe costing, and more) plus an AI Troubleshooter that takes a description of what went wrong and tells you the likely cause and the fix, the way an experienced baker would. It covers sourdough and artisan bread too, but pizza dough is where it started and where my heart is. I built the whole thing myself, nights and weekends, around a full-time job in London working in finance and technology. The calculators are genuinely free, no wall, because that was the part I needed most when I started out. Paid tiers add saved recipes and tools for people teaching classes or running small bakeries. I'd love your honest feedback, especially from anyone who makes pizza or bakes. What's the one thing that still trips you up, dough wise? And if there's a calculator or tool you wish existed, tell me, that's genuinely how the roadmap gets built. Cheers Ben
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Comments
Hi All, Ben here, solo maker behind DoughRise. This started with pizza. I got properly obsessed with getting dough right, and kept hitting the same wall: every pizza meant scribbling baker's percentages on the back of an envelope, second-guessing hydration, and working out yeast for a 24 vs 48 hour cold ferment in my head. Then trawling pizza making forum threads trying to figure out why my dough came out too sticky and kept splitting. The maths and the troubleshooting were the unfun part which used to drive me proper mad, and they were getting in the way of the actual cooking not to forget the best part tasting! So I built the tool I wanted. DoughRise is 18+ free baking calculators (pizza portioning, hydration, fermentation timing, preferments, recipe costing, and more) plus an AI Troubleshooter that takes a description of what went wrong and tells you the likely cause and the fix, the way an experienced baker would. It covers sourdough and artisan bread too, but pizza dough is where it started and where my heart is. I built the whole thing myself, nights and weekends, around a full-time job in London working in finance and technology. The calculators are genuinely free, no wall, because that was the part I needed most when I started out. Paid tiers add saved recipes and tools for people teaching classes or running small bakeries. I'd love your honest feedback, especially from anyone who makes pizza or bakes. What's the one thing that still trips you up, dough wise? And if there's a calculator or tool you wish existed, tell me, that's genuinely how the roadmap gets built. Cheers Ben
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