Doughrise

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

Love the focus on bakery-specific finances — most generic accounting tools miss the nuances of food production costs, ingredient tracking and batch pricing. This looks like a real solution for a niche that's been underserved. Congrats on the launch 🚀