Kimpeck

Kimpeck is the dough lab your bread recipes have been waiting for. Built around the professional baker's percentage system — where flour is always 100% and every other ingredient is expressed as a ratio of total flour weight — it turns guesswork into precision and makes every formula repeatable, scalable, and deeply understood. Build your flour blend in the Pantry, choosing from bread flour, whole wheat, rye, spelt, tipo 00, semolina, einkorn, and more, or define your own custom flour. Then step to the Bench and dial in hydration, salt, leaven, fat, and sugar with intuitive controls. The signature Gluten Dial — a 270-degree radial gauge — computes your dough's gluten index and extensibility in real time, so you know exactly how your formula will behave before you mix a single gram. Move to the Proofing Lab to model fermentation. Kimpeck runs a temperature-driven rise curve based on your leaven type, salt, sugar, and ambient temperature, showing predicted bulk time, ideal proofing window, and the point of over-proof. Track up to four stretch-and-fold intervals on a live bulk timer that survives app restarts. Then visit the Crumb Studio, where your entire formula renders as a deterministic crumb cross-section — same dough, same picture, every time — with style fit scores against eight classic bread types from sourdough boule to focaccia. Save every bake to the Journal with star ratings and notes, and reload any past formula straight from the log. The Ratio Converter reverses any recipe into baker's percentages or scales a batch to any size in seconds. Kimpeck works entirely offline. No account, no subscription, no network required.