New in this version: - Room-temperature fermentation without the fridge: the fermentation method sits directly in the ripening time selector, the yeast amount follows the room temperature (warmer = less yeast), capped at 24 hours. - The workflow now gives a baking window: when the dough is ready to bake and when it should go in the oven at the latest, before it tips into over-proofing. - The proofing step tells you how to spot ripeness: roughly double the volume, most accurately in a container with straight sides. - Yeast amount for fermentation without the fridge corrected, and doughs under 4 hours depend on the fermentation time again. - Ice water calculator for hot days: the right amount of crushed ice instead of tap water. - New stretch and fold step in the instructions for very soft doughs (from 70 % hydration). - Total process duration at the top of the step-by-step instructions, earliest baking time in the scheduler more precise. - Shared recipes, favourites and the scheduler now name the fermentation method.

New in this version: - Numbers can now be typed directly and with several digits in every input field. - The favourites area now explains how to keep a recipe from the calculator as a favourite. - The binding agent is shown consistently across all recipe views. - Large system text is now supported up to 150 percent, including input fields. - Improved stability and security under the hood.

New in this version: - Sweet yeast doughs thoroughly reworked: whole egg and yolk separated, more realistic hydration, new Direct/Overnight switch with a fixed yeast amount and a target dough temperature. - Recipes aligned with baking reference books: Krapfen, Buchteln, Germknödel and Maritozzi. - Biga pre-ferment with a finer temperature staging. - More accurate sourdough amounts in the schedule, corrected French timeline and many small improvements.

New in this version: - Full backup: all data including the logbook with photos, restore anytime. - Logbook expanded (delete several entries at once), plus recipe search by title, ingredients and tags. - New guide "Feeding and maintaining sourdough". - New: loss compensation and "keep screen on". - Sweet yeast doughs refined all round (egg and milk, butter, baking tips). - Logbook photos are shrunk automatically (much smaller PDFs) and can be cropped when you add them.

New in this version: - Full backup: save settings, favorites, logbook (with photos), shopping list and starter, and restore anytime. - Logbook expanded (delete several entries at once), plus recipe search by title, ingredients and tags. - New guide "Feeding and maintaining sourdough"; starter build-up with organic wholemeal. - New: loss compensation and "keep screen on". - Sweet yeast doughs refined all round (egg and milk, butter, baking tips). - Minor improvements and bug fixes.

New: full backup of your app. - Back up settings, favourites, journal (with photos), shopping list and sourdough starter in one file - and restore everything anytime. - Send favourites to the journal with one tap, new Journal button in the dough calculator. - Journal assessment now fits the dough: for pizza rate the rim, crispness, base and base thickness; sweet doughs keep their own criteria. - Minor improvements and bug fixes.

New: the baking journal. - Record every bake: photos, notes and a star rating. - Transfer a whole recipe including step-by-step instructions. - With Pro: multiple photos and a photo per step, an assessment with concrete tips for next time, star filtering, sharing and PDF export, plus reload the recipe into the calculator.

New in this version: - Dampfl for sweet yeast doughs: maritozzi, Dampfnudeln, Germknödel, buchteln, Hefezopf and Krapfen can now use a Dampfl preferment for a fast, reliable rise - switchable in the calculator, with its own guide. - Share and import recipes: open shared recipes straight in the app via link - load into the calculator or save as a favorite. - Shared favorites now include all amounts in grams. - Minor improvements and bug fixes.

- Poolish in the fridge: fermented cold in hot weather or on demand, with a kick-start phase and 18 to 24 hrs of ripening. - Sweet yeast doughs professionally revised: classic French brioche à tête, plus refined Hefezopf, cinnamon roll, Germknödel and focaccia steps. - Sourdough aroma simplified: no preferment, now also with dried sourdough. - Calculator notes unified. - Minor improvements and bug fixes.

New in this version: - Schedule now grouped by day, each day with its own heading. - PDF plan reworked: easier to read, with all recipe details (flour brand, proofing time, preferment, temperatures). - Shopping list now directly in the sidebar on tablets. - More precise Li.Co.Li. ripeness description and a longer autolyse. - Minor improvements and bug fixes.

New in this version: - Flour blends are now also split for the preferment (biga), not just the main dough. - Recipe in natural order: preferment first, then main dough, then totals. - Save favourites and other actions are now visible directly on tablets too. - Clearer biga lunga schedule. - Minor improvements and bug fixes.

New in this version: - Flour blends are now also split for the preferment (biga), not just the main dough. - Recipe in natural order: preferment first, then main dough, then totals. - Save favourites and other actions are now visible directly on tablets too. - Clearer biga lunga schedule. - Minor improvements and bug fixes.

New in this version: - Biga in two ripening styles: corta (short) and lunga (long, with a fridge phase), selectable in the calculator. - Adjustable preferment ratio: up to 100% for biga, poolish flexible. - Freeze dough balls, with guidance in the workflow. - Save favourites and set one as your default; "New recipe" starts from your values. - Many improvements and bug fixes.

New in this version: - Li.Co.Li. (PRO): liquid Lievito Madre preferment. Wild culture without commercial yeast, temperature-dependent ripening. - Freeze dough balls (PRO): step-by-step freezing and thawing guide built into the preparation steps. - 7 new Italian flour brands: Barilla, Chiavazza, Petra Pizza, Petra Doppio Zero, Spadoni, Rossetto W330, Tamanini. - French (FR) as 6th language - app fully translated. - Flour blend calculator (PRO): mix two flour types with custom protein and W value

NEW: Flour Blend Calculator (PRO) - Combine two flours with calculated protein, W-value and hydration profile NEW: Li.Co.Li. preferment (PRO) - Liquid Lievito Madre NEW: Freeze dough balls (PRO) - Freezing and thawing hints in the instructions Numerous bug fixes and improvements

- NEW: Freeze dough balls (PRO): freezing and thawing hints right in the preparation steps - Pre-ferment guides: Biga, Poolish & Li.Co.Li. with theory, ripeness indicators and step-by-step - Summer mode: from 28 °C short bulk rest + fridge. Biga/Poolish auto fridge mode from 26 °C - Li.Co.Li. (Lievito Madre) as PRO preferment

- Pre-ferment guides: Biga, Poolish & Li.Co.Li. with theory, ripeness indicators and step-by-step - in the More menu + directly from the calculator - Summer mode: from 28 °C (sweet doughs: 26 °C) short bulk rest + fridge. Biga/Poolish auto fridge mode from 26 °C. Ice-water from 30 °C - Yeast by Hamelman formula: more precise season adjustment instead of linear approximation - Li.Co.Li. (Lievito Madre) as PRO preferment: liquid wheat sourdough, ripening time temperature-dependent

- Pre-ferment guides: Biga, Poolish & Li.Co.Li. with theory, ripeness indicators and step-by-step - in the More menu + directly from the calculator - Summer mode: from 28 °C (sweet doughs: 26 °C) short bulk rest + fridge. Biga/Poolish auto fridge mode from 26 °C. Ice-water from 30 °C - Yeast by Hamelman formula: more precise season adjustment instead of linear approximation - Li.Co.Li. (Lievito Madre) as PRO preferment: liquid wheat sourdough, ripening time temperature-dependent

- Summer/hot-room mode: short bulk rest at warm temperatures (from 28 °C, sweet doughs from 26 °C), dough straight to fridge, ice-water hint - Yeast calculation more precise: season adjustment now follows Hamelman formula (international baker's reference) - Li.Co.Li. (lievito madre) as PRO preferment - ripening time temperature-dependent, heat warning included - Bug fixes

- 7 new flour brands: Caputo Aria & Alba, Vigevano Vesuvio & Tramonti - Sweet dough specialists: Dallagiovanna Brioche Soft, Panettone Z & Le Sinfonie Lievitati - Sweet badge on specialty flours in brand picker

- Onboarding with animations and autoplay

- iPad & tablet support: landscape layout with side-rail navigation - Process steps redesigned: timeline with wait-step markers, individually expandable steps - Planner schedule redesigned: phase headers, wait-step markers and time pills

iPad & Tablet Support PizzaPlan now runs natively on iPad – no more iPhone compatibility mode. • Portrait: familiar bottom tab navigation • Landscape: side rail for quick tab switching • Calculator in landscape: clear two-column layout • All content optimally scaled for the large screen

- Calendar permission dialog now translated in all app languages - App languages are now correctly shown as multi-language app in the Store

New: 9 sweet yeast doughs (Germknödel, Buchteln, Hefezopf free + Krapfen, Brioche and more Pro). Cold fermentation for sweet doughs. Numerous bug fixes.