Release Notes - DoughFlow

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Smarter Yeast Amounts: Yeast calculation calibrated to pro baker references like Hamelman, Plötzblog, Forkish and DiMuzio. Even more accurate for cold retards, sourdough hybrids, and enriched doughs.
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Sourdough + Yeast Discount: When sourdough is added on top of commercial yeast, the yeast is now automatically reduced. A new info card explains the discount transparently.
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Cold-Fermentation Warnings: New alerts flag fridge temperatures above 5 °C and proteolysis risk on long cold proofs – with thresholds based on the flour’s W-value (gluten strength).
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Reliable Bake Mode: Alarms now fire reliably even when the OS killed the foreground service. Notifications show “Continue at 14:30” for intermediate steps instead of the misleading “Done at”.

Improvements & Fixes

• Bread now bakes straight from the fridge – no more over-proofing during a final warm rest.
• Bake mode lists ingredients in chronological hand-mix order – water first, then yeast, flour, soaker, salt.
• Recipe notes from the calculator and saved recipes are now preserved when starting a bake.
• Pretzel default fat lowered from 4 % to 3 %, with diastatic malt kept for the mahogany crust color.

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Smarter Notifications: The running notification now shows the end time. Step completion shows the next step name.
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Soaking Timing: Seeds now soak during fermentation instead of at the start, preventing over-soaking.
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Two-Stage Baking: Improved descriptions for preheat and finish phases with proper action and result hints.

Improvements & Fixes

• “Finish by” mode now works correctly when starting bake mode from recipe detail.
• Night rest steppers redesigned with consistent read-only appearance.
• Soaker ingredient names now translated into local terms for all languages.
• Night rest detection now uses local time instead of UTC, fixing false warnings near boundary hours.

Highlight

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Dutch Oven Mode: Bake bread perfectly without manual steam. Calculates closed & open phases automatically.
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Interactive Timeline: A beautiful new vertical schedule view. Instantly see when each step happens.
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Night Rest Warning: The app now warns you if active steps (like kneading) fall into your configured sleeping hours.
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Seeds & Soakers (Pro): Add seeds and kernels. The app automatically calculates soaking times and adjusts water absorption.
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Parallel Fermentation: Sourdough and preferments now ferment in parallel, saving up to 12 hours of total time.

Improvements & Fixes

• Cold fermentation now adjustable in 0.5-hour steps for more precise scheduling.
• Shaping time now adapts to portion weight for more realistic schedules.
• Two-stage baking now shows a detailed phase breakdown (e.g. closed + open phase).
• Recipe-specific step descriptions for all bake mode instructions.
• Alarm and notification icons now visible in the bake mode step list.
• Fixed overtime timer display for durations exceeding 60 minutes.
• Fixed crash when closing the Pro view without internet connection.

🌡️
Independent Temperatures: Room and fridge temperatures can now be set individually for each fermentation phase.
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Fermentation Presets: Redesigned fermentation UI with quick presets for common methods.
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Recipe Notes: A dedicated space to add personal notes and tweaks to your saved recipes.

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TXCraig1 Pizza Yeast Model: Implemented the famous empirical yeast model specifically for Neapolitan pizza doughs.
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Ready-At Estimation: See instantly what time and day your bake will be finished based on your settings.

Initial Release

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Recipe Calculator: Baker's math calculations for 11 recipe types including Pizza, Bread, Focaccia, Baguette, Brioche, and more.
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Bake Mode: Step-by-step baking guidance with timers, notifications, and alarms for every phase.
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Preferment & Sourdough: Full support for Poolish, Biga, Pâte Fermentée, and Sourdough with scientific fermentation models.
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Flour Systems & Languages: Flour classifications from 7 countries. Available in 9 languages. Google Drive backup for your recipes.