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 USA
San Francisco sourdough is a sour French-style white bread leavened by a sour dough sponge, not by baker's yeast. Its souring bacterium, now called Fructilactobacillus sanfranciscensis, was isolated, apparently for the first time, from the San Francisco bakeries' process in 1971, and the yeast that leavens the dough could not use maltose.
| Sour dough sponge | The culture of the bakery's sour dough fermentation[kline1971][sugihara1971] |
| Wheat flour | [avery-sdh] |
| Water | [avery-sdh] |
| Salt | [avery-sdh] |
| Starter | backslop (a sour dough sponge kept going, from a process the 1971 papers call 100 years old) |
Total time across the recorded steps: 8 h
What changes: The sponge holds a maltose-eating bacterium and a yeast that leaves maltose alone
Output: ripe, sour sponge.
Microbes at work in this step
the bacterium needs maltose at a high level; the yeast cannot use maltose and grows on other sugars
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
San Francisco sourdough is a sour French-style white bread leavened by a sour dough sponge, not by baker's yeast. Its souring bacterium, now called Fructilactobacillus sanfranciscensis, was isolated, apparently for the first time, from the San Francisco bakeries' process in 1971, and the yeast that leavens the dough could not use maltose. Made in 4 steps over 8 h. The longest step, keep the sour dough sponge going, takes 8 h (Avery M 1970) and runs at 24–27 °C (Avery M 1970). Fructilactobacillus sanfranciscensis, a lactic acid bacterium that needs maltose; acetic acid is 3–26 % of its acids in culture and 20–35 % in sourdough and A maltose-negative yeast, then named Saccharomyces exiguus (Torulopsis holmii); all isolates from four of five bakeries and 70 % from the fifth do most of the fermenting.
| Main step | 8 hReported[avery-sdh] | Keep the sour dough sponge going |
|---|---|---|
| Temperature | 24–27 °CReported[avery-sdh] | Keep the sour dough sponge going |
The sour dough holds a bacterium that needs maltose and a yeast that cannot use it. In the 1971 studies, 200 yeast isolates from five bakeries were mostly maltose-negative and no baker's yeast types were found.
A mature type I sourdough in general reaches about pH 4.0 (2025 review, not measured in San Francisco sourdough). The bakery account on this page keeps the starter at 24–27 °C and feeds it every 8 hours. In other type I sourdoughs, refrigeration at 4 °C stretches the time between feeds but does not protect against mould contamination (same review).
Every number is labelled with how it is known. How this atlas is made
In 1971 scientists at the USDA Western Regional Research Laboratory (Albany, California) and UC Davis isolated the souring bacteria of what they called the 100-year-old San Francisco sour dough French bread process. The same year they reported 200 yeast isolates from five bakeries, and Ng (1972) studied how aeration changed the acetic acid share of the bacterium's acids.
