The latest major update maintains a stable 5.0 star rating across platforms. While developer responsiveness to feedback is a positive signal, the small sample size prevents a definitive assessment of the technical changes to fermentation logic. The overall impact remains neutral due to insufficient data.

• Fixed a water-temperature recommendation bug for long room-temp ferments (Authentic, NY direct, custom 2h+18h+ schedules). Previously suggested water that was too warm, causing some doughs to overproof.
• Bumped Room Temp and Ball Proof Temp sliders to 38°C / 100°F for tropical kitchens, summer baking, and shaping environments.
• Added a clear warning when room temperature is too high for the selected fermentation schedule (with guidance to switch to cold ferment or a cooler space).
• Ball Proof Temp now stays linked to Bulk Temp by default, with a small indicator showing whether it's linked or manually set.
• Added 2 new flours: Molino Pasini Verde Tipo 00 and Molino Pasini Ideale per Pizza Tipo 0 (both AVPN-grade Italian milling).