This update adds more personalised mixing guidance and further improves Proof Check reliability. Mixing instructions now adapt to whether you work by hand, with a stand mixer or in a food processor, with technique and development guidance tailored to each method. Preferment readiness cues have also been refined to focus on clear, observable signs. Proof Check notifications now follow the actual fermentation path more reliably, including cold-to-warm transitions. Tapping a Proof Check notification opens the temperature check correctly, and repeated or mistimed notifications around final proof have been fixed. Plus translation improvements and many smaller timeline and reliability fixes throughout Impasto.

This update improves fermentation guidance, recipe consistency and reliability throughout Impasto. Poolish and biga workflows are simpler, with ripe preferments used directly and more of the cold fermentation moved to the final dough. Sourdough mixing is now continuous, and water-temperature guidance is more accurate for active dry yeast. Ingredient quantities are displayed more consistently across recipes, timelines and sharing. Scheduling, duplicate detection, backups and older saved recipes are also more robust. Proof Check now appears at the right stage of fermentation, and accessibility has been improved across dialogs, keyboard navigation and focus handling. Plus plenty of smaller fixes and refinements throughout the app.

Reminders are more reliable. Deleting a pizza now clears every reminder it owned, switching timeline reminders off silences all of them including the fridge nudge, and editing a bake time no longer leaves an old alarm behind. The proof check now speaks to the dough you actually have: a Detroit pan, a Roman teglia on the bench, or balls waiting to be rolled.

Fixed the setup wizard asking "How many pans?" for round pizzas after you had picked Detroit or Roman teglia earlier in the session. The pan step now reads correctly throughout: the heading, the explanatory line and the screen reader labels all switch together, in every language.

Timeline steps now show hours and minutes instead of decimals, so a step reads "3 h 25 min" rather than "3.42h", and the instruction text always matches the countdown beside it. Durations now use each language's own units: "u" in Dutch, "sa" and "dk" in Turkish, and German settles on h and min throughout.

NEW STYLE: ROMAN TONDA Tonda romana, the rolled Roman pizza. Thin, crisp centre to edge, no raised rim, and a dry snap when you cut it. It is sized differently from every other style. You pick how wide you want it and how thin you roll it, and Impasto works out the ball weight. Presets from 24 to 48 cm, or type your own, with three thicknesses from scrocchiarella to substantial. It is also the one style that asks for a weaker flour. A tonda is rolled, not stretched, and a strong dough fights the pin and springs back. Impasto points you at all purpose or a medium 00 instead. Rolling gets its own step, with the target size in your units. Bake instructions cover docking, oven heat and the snap test. SOURDOUGH Copying a saved sourdough recipe silently reset the starter hydration, strength and fermentation environment. Everything is preserved now. Starter strength changes the schedule rather than just the wording. Cold and room temperature are genuinely different routes. Sharing describes the route you chose. Cold recipes give their real fridge time instead of a generic range, and sourdough pace names no longer promise same day for a schedule closer to a day and a half. Stiff starters now change the flavour notes in every style, not just some. FIXES Proof guidance was overstating every proof by counting the shaping and topping time as fermentation. Detroit was out by 15 minutes, Roman teglia by 20. Flour advice now accounts for sourdough in the pan styles, where a long acidic ferment asks more of the dough. Reminders reschedule when any setting that moves the timeline changes, including hydration, preferment share and starter settings. Detroit and Roman teglia pan presets now read in whole centimetres for metric users rather than converted inches, and the size you tap is the size you get. Flour guidance in section 02 was showing in English for every language. Fixed, along with missing style descriptions and untranslated flavour tags. An oven preheat reminder was added so the stone or steel is ready in time. Pan size presets now sit above the custom size fields, matching the setup flow.

NEW STYLES Detroit and Roman teglia. Both are sized by the pan rather than by ball weight, so you enter your tin and thickness and Impasto works out the dough. Presets for common sizes, custom dimensions in centimetres or inches, and three thickness settings. Every method and pace is supported, each with its own schedule, flour advice, flavour notes and bake instructions in all 11 languages. Detroit proofs in the pan and gets a caramelised cheese edge. Roman proofs on the bench and goes into the tray at the last moment. Pan oil is listed separately so it never gets mixed into the dough. SOURDOUGH Copying a saved sourdough recipe kept the method but silently reset the starter hydration, strength and fermentation environment. It now keeps everything, and the same fix covers any setting we add later. Cold and room temperature are now genuinely different schedules, and the levain amount is worked out from the fermentation each route actually runs. Timings respond to starter strength. Flavour notes distinguish cold from room and stiff from liquid starter. Sharing describes the route you chose. A room temperature recipe no longer says cold proof, and cold recipes give their real fridge time instead of a generic range. Sourdough pace names no longer promise same day when the schedule is closer to a day and a half. Proof guidance now works for long room temperature proofs and for both new styles. Bake Later works through the pan stages. SMALLER THINGS Pan dimensions are checked against sensible bounds in whichever unit you are using. Levain amounts are quoted finely enough that rounding no longer shifts the schedule. Missing accents restored in Spanish, German, Portuguese, Romanian, Polish and Turkish. All group controls now have screen reader names.

## SECURITY AND HOUSEKEEPING Backup imports are now treated as untrusted. Impasto validates photo paths, removes stored image addresses, blocks crafted files that could run code, and rejects archives designed to expand far beyond their apparent size. Import and export now use the same limits, so the app will not create backups it cannot reopen. Screen reader labels were added to key controls in all 11 languages, including bake times, recipe names, backup selection, and settings toggles. We also removed a service worker that browsers had always rejected.

## TRANSLATIONS AND SHARING We improved several translations, including consistent address in Turkish, clearer terminology for sourdough starter in Brazilian Portuguese, and smaller corrections in Polish and Dutch. Shared recipes now use the actual timeline instead of fixed maturation times. Warm and cold phases are shown separately where relevant, and the share card and plain-text share now display the same values.

TIMING AND ACCURACY Home Oven and Neapolitan, Flavour pace: the cold ferment now runs exactly 48 hours. It was running 47 hours 50 minutes while the app told you 48 to 72, a range a fixed schedule can never deliver. The recipe starts about an hour and a quarter earlier so the number you read is the number you get. Two timeline steps had no clock time attached. They looked fine, but nothing else could see them: not the scheduler, not Bake Later, not reminders. Both are anchored now. UNDER THE HOOD We audited the recipe engine end to end: every style, method, pace, hydration, batch size, kitchen temperature and yeast type. Around eight thousand combinations. Hydration, salt, preferment share and levain build all reconcile exactly, and the levain maths correctly accounts for the flour and water already inside your starter. As ever: these are calibrated starting points, not physics. Watch the dough.

Fixed a bug where notification permissions weren't re-requested after reinstalling the app, so reminders could silently fail to schedule. Impasto now checks the actual system permission on launch and resume instead of trusting restored backup data. Fixed hour format in the 'Tight schedule' warning sheet Updated dependencies

fixed duplication of taste labels in some scenarios

SOURDOUGH IS HERE Impasto now plans naturally leavened dough, not just yeasted. Pick Sourdough as your method and Impasto works out the levain for you: how much ripe starter to scoop, how much flour and water to feed it, and when to build it so it peaks exactly when you need it. Same promise as always, working backwards from the time you want to eat. Starter strength. Weak, average, or strong. A sluggish starter stretches the room temperature steps, a lively one shortens them. The fridge time never moves, because cold is cold. Cold or room temperature. Both are legitimate and bakers are split, so Impasto does not pick for you. Retard your balls in the fridge for 12 to 72 hours, or run one long ferment on the counter with no fridge at all. Levain scaled to your kitchen. A cool kitchen needs more starter to hit the same schedule, so Impasto adjusts the percentage to your temperature and your pace. Every timing is paired with a cue (domed and risen 2 to 3 times, up 20 to 30 percent, roughly doubled) because your starter is not my starter. Trust the dough, not the clock. Flavour notes, flour recommendations, and the bake diary all understand sourdough too. A long cold retard reads sharper and tangier, a room temperature ferment stays rounder and more lactic, and the flour guidance accounts for the way a natural ferment slackens gluten. Thank you to the sourdough bakers who answered the survey and argued in the comments. Nearly every decision above came from something one of you said. Also in this release: photos are downsampled on capture, so the app uses less memory and stays snappier on older phones. WE ALSO FIXED THE YEAST Quick doughs used 0.50% instant yeast, the right rate for a 3 to 4 hour dough. But Impasto schedules a 6 hour 15 minute ferment, so that was about three times too much. It is now 0.15%, matching published time and temperature tables. For eight 300 g balls you get about 2.2 g, not 7.4 g. The same mistake was hiding in the quick poolish, which was calibrated for a 3 hour poolish while the app matures it for 5. That is corrected too. Fresh yeast no longer picks up the dry yeast freshness adjustment. Those tiers describe dry yeast in a jar; a block of fresh yeast does not sit around for six months, and stacking both was asking for far too much. If your quick doughs have been racing away from you, this is why. YOUR PREFERMENT NOW CHANGES THE SCHEDULE A bigger poolish or biga carries more yeast into the final dough, so it ferments faster. Impasto said so; the timeline did not act on it. Now it does. A 50% poolish shortens the final proof and pushes your start time later. A 20% one lengthens it and starts you earlier. Your bake time never moves. That is still the promise. NEW HAVEN AND NEW YORK, RETIMED New Haven's Classic was a 48 hour schedule, longer than most styles' Flavour, which made the pace meaningless. It is now an overnight, around 30 hours, where the publicly described New Haven practice actually sits. Flavour is a true 72 hour cold ferment, exactly 72, not "about". New York's Flavour is now exactly 48 hours in the fridge, and steps that told you to divide when you should first rest now say so. WHY THIS AMOUNT? Tap the yeast or levain figure and Impasto shows its working: your flour, the base rate for your pace, and any adjustment for kitchen temperature, hydration, yeast type or freshness. Nothing hidden. SMALLER THINGS Bake Later now works through the whole sourdough bulk, not just the first half hour. Shared recipes and share cards give levain quantities you can actually bake from: what to scoop, what to feed it. The full sourdough timeline is now translated in all 11 languages. We removed the "this isn't traditional" notes on New York and New Haven. Make the dough you want.

Neapolitan direct recipes (quick, classic, flavour) now follow the AVPN mixing order: salt dissolved in the water first, then the yeast, so salt and yeast never sit in direct contact. Classic poolish and flavour poolish keep the autolyse. Letting the flour rest first, hydrates it fully for better extensibility and a lighter crumb with less kneading.

Added Dark Mode Added Bake later button - in the recipe detailed view, when the dough is prepared and not yet in the fridge, one can delay the initial bake time by putting the dough in fridge Added DDT (Desired Dough Temperature) - water temperature is calculated based on room temperature and mixing method setting (see the Settings) Fixed US units Fixed timeline bugs