Good Dough, Good Day.

This started with a job at Toast — the restaurant tech company, which is more interesting than the breakfast — and from the outside, it looked like getting paid to eat dinner. From the inside, it was getting paid to watch other people make it. Cruise ships. Stadiums. Chains. Mom-and-pops. James Beard kitchens with one cook and an obsession. First-time owners about to find out. Hundreds of kitchens, in person, over years.

A lot of people started baking in 2020, and I was one of them. The difference was the day job. While everyone else was only on YouTube, I was in commercial kitchens watching people who'd been doing it for thirty years. I bought a pack of guest checks from the restaurant supply store and started writing things down. Hydration on one. Fermentation on another. A lot of question marks.

The pizzas I made at home were not bad. I want to be precise. They were mid. Edible. Sometimes praised. But mid, and I knew it. Have you ever made the same thing every weekend for months and watched it stay almost good? You start to lose your mind a little.

What moved it, eventually, was the math. The day I actually understood baker's percentages — not the definition, the thing — the craft stopped feeling like guessing. Hydration went from a number to a feeling. Levain went from a chore to a lever.

So I built what I wished I'd had back then. Real percentages. A workflow that actually knows where you are in the process. A starter you can track. The math, ungated.

It's in beta. Things will break. Write me when you find one — hello@superiordough.com.

— Ptah, FounderSelf-taught at most of it.