Hello! We're Dado and Jacqueline Colussi, bread bakers, just like you. Dado delights in baking sourdough boule after boule, striving for a thin, crisp crust dotted with fisheyes and crested with caramelized ears. He also makes a mean Israeli-style pita. Jacqueline digs developing formulas for enriched doughs based on classics like brioche and challah, lovingly braiding loaves, and feasting on the results. (She likes to say she's feeding her curves.) Dado heads up software development; Jacqueline directs design. Working together in our kitchen, we created BreadStorm so that bread bakers could help one another and collaborate on bread in ways not possible before.
BreadStorm makes bread formulas accessible to, usable by, and sharable with all bread bakers—professional bakers, home/hobby bakers, students of boulangerie, bakery apprentices, in-bakery developers of new bread formulas, and researchers in the field of bread science. We believe that the best way to become a better baker is to communicate clearly and often with other bread bakers. BreadStorm's mission is to support clear communication about bread.
Formulas were tricky before BreadStorm. Before BreadStorm, managing bread formulas felt so daunting and time-consuming, most bread bakers avoided the task. And with good reason: the available tools (pencil and paper, or a spreadsheet program) were ill-suited to bakers' needs. A minority of ambitious bakers picked up pencils or dove into spreadsheets. And in doing so, they often introduced hard-to-find errors into their formulas. These errors led to production mistakes, wasted time and effort, and frustration. Each baker's formulas tended to be idiosyncratic and difficult for other bread bakers to read, be inspired by, and bake from. And each formula took 30-60 minutes to work out, an unwanted distraction from the rhythm of kneading, fermenting, shaping, proofing, baking, learning.
BreadStorm saves time, catches errors, and makes communicating easy. Today in 1-2 minutes, you can enter a formula into BreadStorm, and the software does all the math for you. Use BreadStorm to translate ingredient weights into baker's percentages. Then use BreadStorm to scale bread formulas to the quantities desired. Any errors are caught before they distract you from your baking process. Formulas can be instantaneously edited, saved for later use, or shared with a bread-baking friend, colleague, student, or teacher. Managing one's bread formulas is no longer a daunting, time-consuming task—now it's a simple pleasure.
Why bread formulas? A baker who can create, edit, and interpret bread formulas can: Taste a bread in one's imagination, before ever having baked it. Accurately compare one bread formula with another, to build up knowledge about bread. Quickly and easily make changes to a formula, while developing awareness of how these changes interact with other elements of the bread (such as hydration, salt, sugars, and fats). You could say, bread formulas are a theoretical aspect of bread baking, which, when understood and brought to the mixing bowl, enable deeper understanding of the craft, better-reasoned decision-making, and more fluent communication with fellow bakers.
Join the Community. BreadStorm welcomes you into a community of bakers, all of whom are using a standard, accessible format to express and share their ideas and knowledge about bread.
On Mac: Download the free version of BreadStorm for Mac. To evaluate the software, you can create one bread formula and edit, delete, and recreate it as many times as you like. The free version of BreadStorm for Mac doesn't expire.
On iPad, iPhone, and iPod Touch: Another way to try BreadStorm for free is to download the free BreadStorm Reader app from the App Store. With the BreadStorm Reader, you can read and scale bread formulas created by fellow BreadStormers.
Onto All Devices: You can download bread formulas created by fellow BreadStormers, import these formulas into your BreadStorm, and scale them for your own baking. Formulas come as .bun files, BreadStorm's native format.
BreadStorm is a young technology, and you may well be among the first to use it. If you like BreadStorm, please encourage your bread-baking friends and colleagues to try it, too.
It all started in our kitchen in Stockholm, Sweden in 2008. We were baking more and more of our own bread, in an ever-expanding repertoire, and we needed a tool to help us get the most out of our bread formulas, while minimizing distraction. Finding no well designed, out-of-the-box solution, we decided to create one.
As our interest in bread-baking deepened, so did our desire to spend time with fellow bakers—with whom we could exchange knowledge and experience—and who would taste our bread and give us feedback. The summer of 2010 saw us relocate to Chicago, USA, and a few months later we started Chicago Amateur Bread Bakers, a meetup that brings bread bakers together in-person to learn from one another. We continue to organize Chicago Amateur Bread Bakers today. Online, Dado serves as co-host of #BreadChat each month, and Jacqueline serves as moderator of the chat, which brings bakers around the world together to discuss technical aspects of bread baking.
Developing BreadStorm was a 10,000-hour undertaking. Much of the work was research and trial-and-error, as we broke new ground: We're the first team to tackle making interactive bread formulas available to bakers, regardless of their background or training.
Over 20 months--December 2011 to July 2013—we shared BreadStorm for Mac with a few hundred bread bakers, who used it in their own kitchens, professionally and at home. Many of these bakers are friends we met through Chicago Amateur Bread Bakers, #BreadChat, the Bread Bakers Guild of America in the U.S., the Real Bread Campaign in the UK, and the Southern Cross Baking Group in Australia. In what's called a “beta test,” these bakers formulated in BreadStorm and told us what they liked, what they didn't, when things didn't work as expected, and when something was missing. Bakers' feedback drove BreadStorm's evolution. In August 2013, we made BreadStorm for Mac available for purchase.
A week later, we began beta testing BreadStorm for iPad, iPhone, and iPod Touch with a few dozen bread bakers from around the world. Eleven rigorous months of testing and feedback later, in July 2014 we launched BreadStorm for iPad and the BreadStorm Reader for iPad, iPhone, and iPod Touch.
We're driven to offer BreadStorm because bakers need it. The software enables bakers to quickly get their formulas into a standard format, easily sharable and comparable to other bakers' formulas. Like any standard, BreadStorm paves the way for clear communication about ideas, which leads to learning. We also take great satisfaction in developing a tool that we, ourselves, use every day.