True redaction removes the text and images from the file — not a black box on top. Plus real in-place text editing, fill + sign, reorder pages, and OCR.
LaunchEdit text in place, sign, redact, fill forms, and reorganize PDF files in your browser — all on your device. No upload, no subscription.
Drop two versions of a contract or drawing set. Moved notes read as moves, changed values light up digit by digit, and hidden text is named.
LaunchSide-by-side or overlay PDF diff driven by one engine that reads each file into a structured model — text, vector geometry, images, form fields, annotations — and compares the models. Moves show as moves, edits show only where they happened, and any PDF type works without picking a mode.
Drop a Gerber ZIP, an ODB++ .tgz or an IPC-2581 .xml and inspect every layer — compare revisions, snap-to-pad measure, run DRC and preview the board in 3D.
LaunchOpen Gerber, Excellon, ODB++ and IPC-2581 PCB files. Inspect layers, measure traces, run DRC, export to PNG / SVG / DXF.
Open a .step / .stp part and it measures itself: volume, thinnest wall, draft and undercuts on load, and a hole list with a BOM in one click. Measure, section, export STL.
LaunchOpen a STEP / STP part and it measures itself — volume, thinnest wall, draft and undercut checks on load, plus hole detection with a BOM. Measure, section, export STL. Rust + WASM B-rep kernel, runs in your browser.
Compress, merge, split, convert, and manipulate PDF files.
Resize, compress, convert, and transform images.
Convert, compress, and cut audio and video — MP3, WAV, MP4, WebM, Opus — all in your browser, nothing uploads.
Simulate a canning process down to its F0 sterilizing value.
Encrypt files, share encrypted notes as links, and read passport IDs and Windows event logs.
Analyze packet captures, move files between devices, and console into network gear — nothing uploads.
Scan receipts into an expense ledger — your receipts and spending stay on your device.
View, measure, and repair CAD and 3D files — STEP, STL, OBJ, PLY, GLB, 3MF, DXF, and Gerber — right in your browser. Nothing uploads.
Cereals and bread from Germany
A ripe rye sourdough is built up in three stages before it goes into the bread dough. Each stage has its own firmness, temperature and time, set to favour yeasts first, then acid and aroma, then a short warm finish. The whole sour ripens in about a day.
A short entry: the sources we found record only what is said here about Detmold three-stage rye sourdough itself.
| Ripe rye sourdough (Anstellgut)35 g | To start the first stage[pistor2019] |
| Rye flour for the three stages70 g + 900 g + 2,450 g | First, second and third stage[pistor2019] |
| Water for the three stages110 g + 540 g + 2,450 g | [pistor2019] |
| Flour for the bread dough3,600 g rye flour, 3,000 g wheat flour | [pistor2019] |
| Water for the bread dough3,600 g | [pistor2019] |
| Salt200 g | [pistor2019] |
| Baker's yeast100 g | Added to the bread dough in this recipe[pistor2019] |
| Starter | ripe rye sourdough (Anstellgut) |
Total time across the recorded steps: 23 h – 34 h
What changes: A soft, mild first stage lets the yeasts multiply
Output: freshened sour.
Microbes at work in this step
soft, mild conditions favour the yeasts
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
A ripe rye sourdough is built up in three stages before it goes into the bread dough. Each stage has its own firmness, temperature and time, set to favour yeasts first, then acid and aroma, then a short warm finish. The whole sour ripens in about a day. Made in 5 steps over 23 h – 34 h. The longest step, grundsauer (basic sour), takes 15–25 h (Wikipedia (de)) and runs at 23–30 °C (Röthlin U. 2019).
| Main step | 15–25 hReported[dewiki][pistor2019] | Grundsauer (basic sour) |
|---|---|---|
| Temperature | 23–30 °CReported[pistor2019][dewiki] | Grundsauer (basic sour) |
The classic three-stage method needed evening work. The Detmold version was built from the Detmold two-stage method; its sour ripens over 24 to 30 hours, so the evening work falls away. The Detmold one- and two-stage sours have fewer stages, and Wikipedia says they need added baker's yeast.
Rye is the cereal most affected by ergot, and the BfR says rye flour, wholemeal rye bread, rye bread and rolls can carry raised ergot alkaloid levels depending on the harvest. For children aged six months to six years, it judged from German monitoring data for 2013 to 2021 that acute health effects are possible with a medium likelihood, especially from rye products. Pistor's guide values for a ripe full sour are pH 3.8–4.0, which is a quality guide and not a safety limit.
Every number is labelled with how it is known. How this atlas is made
German Wikipedia says the federal institute for cereal, potato and fat research in Detmold (now the Max Rubner-Institut) optimised the three-stage method. A 1998 paper from the institute says a three-stage sour is mainly recommended for breads leavened by the sourdough alone, and reports optimising the Detmold one-stage sour for that use.
