Introducing Levain Log

Sourdough baking is part science, part intuition. Most baking apps treat it like a checklist — set a timer, follow the steps, done. But anyone who has baked sourdough knows it doesn’t work that way.

Bulk fermentation time depends on your starter’s activity, your dough temperature, your kitchen’s ambient temperature, and a dozen other factors. A 4-hour bulk at 78°F is a completely different beast from a 4-hour bulk at 68°F.

Levain Log was built around that reality. Rather than giving you a fixed timer, it models fermentation using the Q10 temperature coefficient — the same principle that governs all biological processes. Record your dough temperature at the start of bulk and after each stretch & fold, and the app continuously recalculates your estimated completion time as conditions change.

The result is a baking companion that helps you understand what’s happening in the bowl, not just watch the clock.

We hope it helps you bake better bread.