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Starters

Your starters, worked out backwards from the production

With BreadUp, you describe each starter once: its type, its refreshments, their times and their hydration. When you prepare a production, the software adds up the starter your recipes need, then works out each refreshment backwards, including the culture you keep and the losses. The sheet shows what to prepare, and when.

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From €29/month excl. VAT · Onboarding session included

Starters to prepare

Mature starter

Needed 2,400 gCulture kept 200 gLoss 5%
  1. Day before08:00 AMRefreshment 1120 g
  2. Day before08:00 PMRefreshment 2573 g
  3. Bake day05:00 AMRefreshment 32,730 g
Demo example

The right starter, at the right time

Before

  • Refreshments worked out in your head the evening before
  • Too much starter one day, not enough the next
  • Refreshment times jotted on a scrap of paper

With BreadUp

  • Each refreshment calculated from what the production needs
  • The culture to keep and the losses built into the calculation
  • A dated schedule: the day before, then the bake day

What you gain

The exact amount

BreadUp adds up the starter from every recipe in the production and works back through the calculation, refreshment by refreshment.

A clear schedule

The refreshments appear in order, with their time and date, the day before or on the day.

A starter is an ingredient

Each starter can be used in your recipes like an ingredient, with its composition and its cost.

How it works

  1. Step 1

    Create your starter

    Young, mature or panettone: choose the type and BreadUp sets up the refreshments.

  2. Step 2

    Describe the refreshments

    Flour, water, culture and time for each refreshment, then the culture to keep and the loss rate.

  3. Step 3

    Prepare the production

    Add your recipes: the "Starters to prepare" section gives the quantities for each refreshment.

In detail

Three types of starter
Young (one refreshment, on the day), mature (up to four refreshments, from the day before) or panettone.
Baker's percentages
Each refreshment shows its quantities, its percentages and its hydration rate.
Mother starter
A mature starter can serve as the culture for your other starters.
Culture and losses
The culture you keep and your loss rate are part of the calculation.
Starter cost
The cost of each starter is worked out through its refreshments, losses included.
Printable starters
Print one starter or your whole list as a PDF.

Frequently asked questions

Answers to the questions bakers ask us most often.

Another question? Write to us

How do you calculate the starter quantity for a production?

Add up the starter each recipe calls for, add the culture to keep, then the losses. BreadUp does this calculation and then works back through each refreshment, from the last to the first.

What is the difference between a young starter and a mature starter?

In BreadUp, a young starter is prepared in a single refreshment, on the day of the production. A mature starter has up to four refreshments, starting the day before.

Can I use my starter as an ingredient in a recipe?

Yes. Each starter becomes an ingredient in your recipes, with the composition of its last refreshment and its cost.

Does BreadUp handle panettone starter?

Yes. Panettone starter is a type of its own, with its refreshments already set up.

Can I start from a ready-made starter?

Yes. BreadUp starters are available: import one into your starters, then adapt it to your bakehouse.

Other features

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