Your Sourdough Journey
Starts Here.

Yes. The Free tier covers up to 50 public recipes, 5 private recipes, and 3 bake logs per month — enough for most home bakers. Premium (€1.99/month) unlocks unlimited recipes and bake logs, custom taste profiles, an ingredient library, and media-link attachments. New users can try Premium free for 7 days — cancel anytime before the trial ends and you won't be charged. No ads on either tier.

Forking is borrowed from open-source software: it means branching a public recipe into your own version that stays linked to the original. If a baker posts a 78% hydration country sourdough and you want to try it at 82% with 30% whole wheat, you fork it, edit your copy, and save — the original baker still gets credit for the formula, and your version becomes part of the recipe's family tree. It's the bread equivalent of "I made it your way, then I made it mine."

A calculator converts numbers; Loafly Day stores recipes. With a calculator you punch in flour and water and walk away with a one-time answer. On Loafly Day every recipe is a saved, scalable, shareable formula with full process steps, ingredient snapshots, taste profiles, photos, and a fork history. The baker's math is built into the recipe model itself, not bolted on as a side widget — so scaling, hydration adjustments, and conversions happen on every recipe automatically.

Absolutely. Baker's math applies to every flour-based bread — baguettes, brioche, croissants, ciabatta, focaccia, bagels, pretzels, stollen, panettone, even gluten-free formulas. The platform has 15 categories covering naturally leavened, lean yeasted, enriched, rye, whole grain, laminated, flatbreads, and more. Sourdough is the gateway, but the tooling works for anything you bake.

Each starter has its own log: feedings (time, flour, water, ratio), rise observations, and notes. Over weeks you build a record that tells you when your culture peaks, how it responds to different flours, and how its activity shifts with temperature. Many bakers use the data to dial in a feeding schedule that matches their bake day — e.g. "feed at 9pm, ready to mix at 9am." It works for any flour, any hydration, and any number of cultures.

No. Every recipe is private by default. You choose per recipe whether to keep it private, share it with a link, or publish it to the community feed where other bakers can rate, comment, and fork it. Forking a public recipe creates a new recipe owned by you — the original baker can't see your edits unless you choose to publish your version.