Sauerdo

Track every step. Score every bake. Spot your patterns. The fermentation journal built for sourdough, pizza, focaccia, brioche — and bakers who want to improve.

Sauerdo is the fermentation journal for bakers who want to improve.

Whether you're chasing your first open crumb, dialing in a 72-hour cold-fermented sourdough, perfecting Neapolitan pizza dough, or experimenting with focaccia and brioche — Sauerdo turns every bake into a real entry in a real journal. Not a notes app. Not a spreadsheet. A tool built for flour-on-hands hands.

— Track the bake as it happens —

Tap an action: Mix dough, Stretch & fold, Cold ferment started, Launch & bake. Sauerdo timestamps it for you. Snap a photo without leaving the session. Add a note when something happens you'll want to remember. The whole bake gets logged hands-free, then becomes a clean timeline you can scroll back through tomorrow, next week, or next year.

— Score every bake against the same rubric —

Crust, crumb, scoring, oven spring, salt balance — every bake earns a number from 0 to 11. After ten or twenty bakes, you stop guessing and start seeing. Which flour gave you the most open crumb? Which ambient temperature lined up with your best ears? The patterns are sitting in your history; Sauerdo just makes them visible.

— Tools bakers actually need —

• Bulk fermentation predictor: dough temp + ambient + flour character + target rise → a real time range, not a generic "4–6 hours." • Reverse schedule planner: pick when bread comes out of the oven, work backwards through every stage. • Hydration calculator: dial in your water exactly, every time. • Baker's percentages: type weights, see ratios; type ratios, see weights. • Yeast converter: IDY ↔ ADY ↔ fresh yeast, with activation guidance baked in. • Stretch & fold timer: set the interval and the rounds, get a wrist nudge for each one. • Starter feeding scheduler: feed on time, every time, with predictable peak windows.

— Built for every kind of bake —

Sauerdo ships with workflows for sourdough, pizza, focaccia, brioche, ciabatta, baguette, and rye. Each bake type has its own scoring rubric and its own timeline. A Neapolitan pizza dough is not a country sourdough — Sauerdo treats them differently.

— Local-first. No account required. —

Sauerdo lives on your phone. Your bake photos, notes, scores, and recipes stay in your journal unless you choose to export or share them.

— Sauerdo Pro —

Free includes everything you need to track and score your bakes. Pro is for bakers ready to scale up:

• Unlimited saved recipes and unlimited journal history • Multiple simultaneous live sessions — proof a sourdough while a pizza dough cold-ferments • Up to 10 photo slots per bake — finished loaf, crumb shot, score pattern, and a full bake trail • Branded share cards built for the feed • PDF export of your full bake journal

Sauerdo Pro is sold as an auto-renewing subscription through your Apple ID. Cancel anytime in Settings.

— Made in Copenhagen, by a baker, for bakers —

Got a workflow we should add, a bake type we missed, or a question? Email kc@mondaybrew.dk. We read everything.

Terms of Use (EULA): https://sauerdo.vercel.app/terms Privacy Policy: https://sauerdo.vercel.app/privacy