Edit text in place, sign, redact, reorganize. True content-stream rewrite, not stamp-on-top.
LaunchEdit, sign, redact, and reorganize PDF files in your browser. The Adobe Acrobat alternative that runs on your device — no upload, no subscription.
Pixel-perfect PDF diff with word-level text view, metadata + form-field compare, ruler, and exclusion zones.
LaunchSide-by-side or overlay PDF diff. Highlights pixel-level differences plus a word-level text diff in a modal.
Open any PCB Gerber bundle in your browser. Gerber X2, Excellon, layer compare, snap-to-pad measure, snapshot URLs.
LaunchOpen RS-274X / X2 Gerber and Excellon files. Inspect layers, measure traces, export to PNG / SVG / DXF.
Compress, merge, split, convert, and manipulate PDF files.
Resize, compress, convert, and transform images.
Format, encode, decode, and validate code and data — safe for production secrets.
Transform, analyze, and format text with instant results as you type.
Edit, convert, and optimize audio and video files.
Sourdough baker math, altitude baking adjustments, canning processing times, and homebrew ABV.
AES-256 file encryption and self-destructing encrypted notes.
Open CAD, BIM, medical, and enterprise files without paying $300-30K/year for the native software. Gerber Viewer ships first.
Enter total flour, hydration, starter, and salt percentages — get exact grams to measure plus the starter's flour + water contribution, no surprises.
Includes the flour already in your starter. We subtract it later.
100% is the default (equal parts flour + water). Stiff starter ≈ 50–60%; liquid levain 125–150%.
Baker's percentages count everything in your recipe, including the flour that's already inside your starter. A 100%-hydration starter is 50% flour + 50% water by weight, so a 200 g starter contributes 100 g flour. To avoid double-counting, the calculator subtracts the starter's flour from the total — you only add the rest from the bag.
Baker's percentage expresses each ingredient as a percentage of total flour weight. 1000 g total flour at 75% hydration means 750 g total water, and a 20% starter means the recipe uses 200 g of levain.
Country sourdough is typically 68-78%. Below 65% gives a dense sandwich crumb; 78-85% gives an open ciabatta-style crumb but is harder to handle; 85%+ is pizza / focaccia territory.
Yes. Open the Advanced panel and set your starter hydration (50-60% for a stiff starter, 125-150% for a liquid levain). The calculator will split your starter's flour and water correctly.
Yes. The Copy recipe button sends the full formatted recipe (measurements + totals) to your clipboard.
Bulk fermentation, shape, proof and bake milestones are calculated as hour offsets from mix, assuming a 22 °C kitchen. Bulk shrinks as hydration rises — wetter doughs ferment faster because there is more free water for yeast activity. Use the timeline as a planner, not a strict schedule: starter strength, flour, and room temperature all shift the real numbers.
The composition bar shows the share each ingredient contributes to the final dough weight — flour (warm), water (cyan), starter (violet), salt (muted). It's a quick visual sanity check: flour should dominate, water should be about two-thirds of flour at 75% hydration, starter is a sliver, and salt barely registers.
