Free account, no card. No starter needed to begin.
Founder featuredtwice in the Philadelphia Inquirer150 flours, Caputo to King Arthur50 dough types, plus your ownBaker's percentages, free
Baking something great once is luck. Baking it again is the whole point.
You got it right, and then, for the life of you, you couldn't do it again. The measurements were a guess, the timing was a feeling, and the one note you kept went through the wash on the back of a receipt. Superior Dough quietly keeps track of what actually worked — so your best day in the kitchen slowly becomes your normal one.
Inside the app
Have a look around.
The workflow
Every phase in order, each with its own timer.
The bake log
Every bake, with the formula that made it.
Baker Chat
Send a photo, get an answer about your bake.
What it does
Four tools that do the remembering for you.
Formula Lab
All the math, worked out to the gram, so your hands stay on the dough.
Baker's math for 50 kinds of dough and 150 flours. Change one number (more water, a bigger batch) and the whole formula rebalances, levain and preferments included. That's the part most calculators quietly get wrong. Scale one loaf up to fifty without ever opening a calculator.
See a real Formula Lab dough
The founder's New Yorkipolitan. Drag the water and watch the Lab re-solve every weight and cost at the same dough weight.
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Combined hydration 69.5%, levain water included. The total carries a 3% waste allowance, so one 350g ball comes out of the bowl.
Four flours in one crust: the founder's New Yorkipolitan, the same dough behind every pie and loaf on this page. Every number here is the Formula Lab's own output.
The workflow
It watches the clock so you can watch the dough.
Every phase from preferment to bake, laid out on one timeline. Live timers for every fold and proof, so you can leave the room without leaving the schedule.
Always knows which step you're on
On Artisan, up to three doughs at once, each on its own clock
Starter
A starter is a living thing, and it does its best work on a routine.
The app keeps the feedings and the rise, and the lineage too: the whole family tree, back to the jar it came from. Miss a feeding and it will say something before it sulks.
Feeding reminders on the schedule you keep
A peak estimate that learns from the rise you log
Lineage and sharing, so a starter can travel
The bake log
Every bake you've ever made, remembered.
Photos, crumb ratings, and the exact formula that made them — the recipe travels with the picture. Scroll back six months and see precisely what you did the day it finally opened up.
The formula is attached to the photo, forever
Crumb and rise notes, grouped under the formula that made them
Your record gets more useful — and more incriminating — every bake
Baker Chat
A baker to text when the dough looks strange and you can't say why.
Send a photo of your dough mid-bulk and ask what you're looking at. The answer already knows your kitchen temperature, your starter, and the exact formula you're running — because all of it is right here in the app.
Five questions a month on the free plan, unlimited on Artisan. Baker answers from the bake you're actually running.
The Bench
Everyone here has something proofing, and every formula is yours to borrow.
A feed of real bakers and real bakes, with the formula behind each one, ready to run in your own kitchen. All three of these are the founder's: one formula, three different ways, and he'll happily admit it's a one-hit wonder.
@pizzaptahAdvanced · Philadelphia
Mushroom Pizza
New Yorkipolitan Pizza
Mushroom, scallion, white pie. The one-hit wonder handles everything.
Full formula ›
70%Hydration
600°FBake
19hProof
StarterLeaven
Total25h 53m
Active1h 33m
Passive24h 20m
The New Yorkipolitan, running as a white pie. Import it, change the toppings, keep the crust.
@pizzaptahAdvanced · Philadelphia
Cheese Pizza
New Yorkipolitan Pizza
Honest char, even color. The hit single, one more time.
Full formula ›
70%Hydration
600°FBake
19hProof
StarterLeaven
Total25h 53m
Active1h 33m
Passive24h 20m
The formula as intended — a New York cheese slice, leopard and all. This is the original recording.
@pizzaptahAdvanced · Philadelphia
Country Loaf
New Yorkipolitan Pizza
A very legit loaf. Same formula as the pizzas, somehow.
Full formula ›
70%Hydration
475°FBake
19hProof
StarterLeaven
A pizza formula, shaped and baked as a boule. It shouldn't work this well. The versatility is the point.
Who made this
One person in Philadelphia, who also has to clean the kitchen afterward.
For several years I worked for a restaurant tech company, which mostly meant I got to walk into other people's kitchens through the back door. Barbecue spots and beachside bars, sports stadiums and tasty Thai joints. Somewhere in those hundreds of kitchens, I fell in love with baking pizza.
I started at home, just for myself, then for family and friends, then my community, then a whole lot more people. I didn't know the technical side, so I studied on YouTube and started a collection of books. Sourdough I avoided, certain it was too complicated, until a friend walked me through it one afternoon and left me with some of his starter.
My hope is that you find the magic in flour, water, and salt. I read every email that comes in, so if something breaks, tell me and I'll fix it.
— Ptah, FounderSelf-taught at most of it.
Pricing
The free plan is the whole tool.
No trial, no countdown. The Formula Lab, the workflow, the bake log, and your starters are free for as long as you bake. Artisan lifts the monthly limits and adds the deeper tools.
The first five hundred bakers lock in founding rates for life.
After that, the price is the price.
Founding Artisan$5.99/moor $47.99/yr
Founding Master$19.99/moor $159.99/yr
One pool of five hundred across both paid tiers, each rate locked for life. It exists because asking for a favor outright felt weird, and because the people who show up early should never pay more than the people who show up late.
Subscribe on the web and your plan is already there when you sign in on your iPhone. It belongs to your account, not the device.
Cancel anytime, from Settings on the web or your Apple subscriptions on iPhone. Your formulas and bakes stay yours, and you can export them.
Before you ask
The honest answers.
Is it actually free?
The free plan stays free: the Formula Lab, the workflow and timers, starter tracking, and the bake log, with no trial clock counting down. It comes with monthly allowances, five Baker Chat questions among them. Artisan lifts the limits and adds the deeper tools.
Do I need special equipment?
Honestly, a kitchen scale, because precision starts there. You don't even need a starter to begin; plenty of the app is pizza, focaccia, and same-day yeasted dough, and the app keeps the time for you.
I've never baked bread. Is this for me?
Yes. Start with a same-day dough like focaccia or pizza: a scale, flour, water, salt, and yeast, and an afternoon. The app works out the grams and tells you what comes next, and when it turns out right, it remembers how you did it.
How is this different from a spreadsheet or a free dough calculator?
A calculator gives you grams once. This keeps the formula, the schedule, and how the bake turned out in one record, so next Saturday starts where this one ended.
Can I cancel? What happens to my bakes?
Cancel anytime, from Settings on the web or your Apple subscriptions on iPhone. Your formulas and bake history stay in your account whether you pay or not, and you can export them whenever you like.
Is it only for sourdough?
No — and sourdough isn't really a dough type here. It's a leavening choice. Almost any of the doughs in the app — Neapolitan and New York pizza, focaccia, bagels, brioche, ciabatta — can be raised on your starter or on yeast, and the formula rebalances either way. Sourdough is just the one people lose their minds over first.
Who's behind it?
One baker in Philadelphia, in public beta. Things break; write hello@superiordough.com and they get fixed, usually by the same person who reads it.
The workflow
The bake log
Baker Chat
