# Loafly Day

> Loafly Day is a sourdough and bread baking community where bakers create, scale, and share recipes with built-in baker's math, fork existing recipes to make their own variants, track sourdough starters, and log every bake.

The site combines a recipe app with a baking-specific design system: every ingredient is automatically expressed as a baker's percentage of total flour weight, recipes can be scaled to any target dough weight or loaf count, and any public recipe can be "forked" — branched into a derivative recipe that stays linked to the original. Bakers also maintain starter logs (feedings, rise times) and bake logs (process notes, taste profiles, photos) on the same platform.

## Concepts

- [Baker's Math](https://loaflyday.com/): All recipe ingredients expressed as percentages of total flour weight. Flour = 100%, water = hydration %, salt usually 2%, etc. Allows recipes to be scaled and compared independent of batch size.
- [Hydration](https://loaflyday.com/): The water-to-flour ratio in a bread recipe. Lower hydration (60–65%) makes stiffer doughs suitable for sandwich loaves; higher hydration (80–100%) gives the open, glossy crumb of artisan sourdough and ciabatta.
- [Fork & Improve](https://loaflyday.com/): A Loafly Day–specific feature that lets users branch any public recipe into their own version, edit the formula, and keep a link back to the original — like a recipe-shaped Git fork.
- [Starter](https://loaflyday.com/): A live culture of wild yeast and lactic acid bacteria used to leaven sourdough bread. Loafly Day tracks feedings and rise times so bakers can dial in feeding schedules with their own data.
- [Bake Log](https://loaflyday.com/): A record of one bake: the recipe used, ingredient snapshots, process observations, taste profiles across 8 axes (acidity, roast, fruitiness, etc.), and photos. Used to compare bakes over time and refine technique.

## Categories

- [Sourdough / Naturally Leavened](https://loaflyday.com/recipes/category/sourdough): Long-fermented breads using wild yeast and lactic acid bacteria cultures.
- [Lean Yeasted Breads](https://loaflyday.com/recipes/category/lean-yeasted): Simple flour-water-salt-yeast doughs (baguettes, pain ordinaire).
- [Enriched Breads](https://loaflyday.com/recipes/category/enriched): Doughs with butter, eggs, milk, or sugar (brioche, challah).
- [Rye Breads](https://loaflyday.com/recipes/category/rye): Rye-based formulas — denser crumb, distinctive sour flavor.
- [German & Central European](https://loaflyday.com/recipes/category/german-central-european): Traditional Mischbrote, Roggenmischbrot, Stollen.
- [Whole Grain & Seeded](https://loaflyday.com/recipes/category/whole-grain-seeded): High-extraction flours and inclusions.
- [Flatbreads](https://loaflyday.com/recipes/category/flatbreads): Pita, naan, focaccia, schiacciata.
- [Laminated Doughs](https://loaflyday.com/recipes/category/laminated): Croissants, Danish, kouign-amann.
- [Rolls & Small Breads](https://loaflyday.com/recipes/category/rolls-small): Buns, brötchen, pão de queijo.
- [Stuffed & Filled](https://loaflyday.com/recipes/category/stuffed-filled): Calzone, bao, knish, börek.
- [Sweet & Celebration](https://loaflyday.com/recipes/category/sweet-celebration): Babka, panettone, hot cross buns.
- [Quick & Soda Breads](https://loaflyday.com/recipes/category/quick-soda): Chemically leavened breads (baking powder, soda).
- [Steamed & Boiled](https://loaflyday.com/recipes/category/steamed-boiled): Bagels, pretzels, mantou.
- [Gluten-Free](https://loaflyday.com/recipes/category/gluten-free-alternative): Rice, buckwheat, oat-based breads.
- [Fried Breads](https://loaflyday.com/recipes/category/fried): Doughnuts, sopaipillas, fried bao.

## Recipes

- [Pan de Cristal 100% Hydration](https://loaflyday.com/@from-luxembourg-with-loaf/pan-de-cristal-100-hydration): Catalonian-style high-hydration sourdough with a glass-like, ultra-open crumb. ~10 loaves, 100% hydration, intermediate.
- [Kalamata Olive Ciabatta](https://loaflyday.com/@from-luxembourg-with-loaf/kalamata-olive-ciabatta): Italian rustic with kalamata olives, 73% hydration, intermediate.
- [Sourdough Sandwich Bread with 50% Wholegrain](https://loaflyday.com/@from-luxembourg-with-loaf/sourdough-sandwich-bread-with-50-wholegrain): Tight crumb sandwich loaf with sesame seeds, 59% hydration, beginner.
- [Tomato Basil Sourdough Bread](https://loaflyday.com/@from-luxembourg-with-loaf/tomato-basil-sourdough-bread): Sun-dried tomato and basil sourdough.
- [Parmesan Oregano Sandwich Loaf](https://loaflyday.com/@from-luxembourg-with-loaf/parmesan-oregano-sandwich-loaf): Savory enriched sandwich loaf.
- [Sourdough Raisin Brioche](https://loaflyday.com/@from-luxembourg-with-loaf/sourdough-raisin-brioche): Naturally leavened brioche with raisins.
- [Sourdough Toast](https://loaflyday.com/@from-luxembourg-with-loaf/sourdough-toast): Everyday sourdough sliced for toast.
- [Apple Cinnamon Babka](https://loaflyday.com/@from-luxembourg-with-loaf/apple-cinnamon-babka): Twisted enriched dough with apple-cinnamon filling.
- [Easy Potato Burger Buns](https://loaflyday.com/@from-luxembourg-with-loaf/easy-potato-burger-buns): Soft potato-based burger buns.
- [German Christmas Stollen](https://loaflyday.com/@from-luxembourg-with-loaf/german-christmas-stollen): Traditional Dresden-style stollen with marzipan and spices.
- [Chocolate Hazelnut Sourdough](https://loaflyday.com/@from-luxembourg-with-loaf/chocolate-hazelnut-sourdough): Tangy sourdough with chocolate and hazelnuts, 75% hydration, intermediate.
- [Yeast Water Bread](https://loaflyday.com/@from-luxembourg-with-loaf/yeast-water-bread): Light, fluffy bread leavened with wild yeast captured from organic apples, 73% hydration, beginner.

For the complete and most up-to-date list of recipes, see the [recipe sitemap](https://loaflyday.com/sitemap-recipes.xml).

## Browse

- [Top Recipes](https://loaflyday.com/recipes/top): Most popular recipes on the platform.
- [All Categories](https://loaflyday.com/recipes/categories): Browse the full taxonomy of bread styles.
- [Search](https://loaflyday.com/search): Free-text search across all public recipes.

## About

Loafly Day is built for serious bakers — home and professional — who want to design, refine, and share bread formulas with the same rigor a recipe deserves. The Free tier covers up to 50 public recipes and 5 private recipes. Premium (€1.99/month) unlocks unlimited recipes and bake logs, custom taste profiles, an ingredient library, and media-link attachments.

Legal: [Imprint](https://loaflyday.com/imprint) · [Privacy Policy](https://loaflyday.com/privacy) · [Terms of Service](https://loaflyday.com/terms)