Who makes this
My name is Joseph Lawrence. I build small, single-purpose calculators for the parts of a task where the arithmetic is annoying and the existing answers are written for an average kitchen that nobody lives in.
What I am not
I am not a professional baker, a caterer, a food scientist or a nutritionist. I hold no credentials in any of those fields and I am not going to imply otherwise.
What I do instead is show the work. Each calculator states the model it applies, uses figures you enter about your own kitchen and your own guests, and publishes its limitations next to its result. If a professional in your kitchen tells you something different, believe them — they can see the dough and I cannot.
Where the models come from
The sourdough scheduler is built on the standard Q10 temperature relationship for fermentation: activity roughly doubles for every 9°F of warming and halves for every 9°F of cooling. That is anchored to a widely used reference point — about five hours of bulk at 76°F with 20% inoculation — and adjusted for inoculation, whole-grain content and target rise. It is a model of a biological process, so it produces windows rather than appointments.
The party planner uses per-person quantities from standard American event-catering practice, with three additions that most published charts leave out: appetite weighting by age, a sharing model for what happens when you serve more than one dish of a kind, and dietary restriction counts that actually change the quantities.
Every default is editable and the price figures carry the year they were set. Where a number depends on something the tool cannot see — your starter, your altitude, your guests — the page says so rather than guessing.
How this is paid for
Display advertising, and nothing else on this page today. There are no affiliate links, no sponsored dishes, no equipment recommendations paid for by manufacturers, and no commission on anything you buy. If that ever changes it will be disclosed on the page it affects, and it will never sit on the result a calculator gives you.
Corrections
If a figure here is wrong, tell me and I will fix it. Bakers and caterers disagree about some of these numbers for good reasons, and I would rather hear it than not. Contact.