Rise FAQ

Contents


What is hydration?

Hydration is a measure of how much water is in your dough. Specifically, for any given recipe, hydration is the total amount of water (and any watery ingredients such as juice, beer, etc) divided by the total amount of flour.

Wetter doughs with hydrations of 80% or higher can produce a loaf with large waxy holes throughout the crumb but are more difficult to work with. Typically, the lower the hydration, the more “closed” the final crumb will be and the easier the dough will be to work with.

You can find the hydration for any recipe within Rise in the ingredients card. Rise shows the “true hydration”, which is the total amount of water divided by the total amount of flour because it includes the amounts in the starter. Quite often recipe books/blogs/etc will show the “baker’s hydration” which doesn’t include water and flour from the starter. The baker’s hydration is easier to calculate but might not be a good indicator of the final loaf or how difficult it will be to work with.

How do I reorder steps and tasks?

Steps and tasks can be reordered from the Overview screen. On iPad and Mac, Overview is available at the far right of the Rise workspace. On iPhone, tap the “...” button for any Rise and select Overview. Once in Overview, tap, hold, and drag an item to change its ordering.

Can I make notifications and alarms more prominent?

Rise uses standard iOS notifications to notify you of next steps in a recipe or when an alarm has fired. Unfortunately for some users these notifications can sometimes go unnoticed resulting in — GASP — a burned loaf! If it were possible we'd make these notifications more prominent, but alas, Apple doesn't allow 3rd party apps to play prominent alarms like its own Clock app does. Don't worry, there are still a few things you can do to help:

Can I use rich text in Rise?

The journal, task titles, and step notes all support rich text. You’ll find bold, italic, and underline buttons at the top right of the keyboard on iPad or iPhone, or you can use standard rich text editing controls such as ⌘B, ⌘I, etc.

How are rise times calculated?

Rise can estimate the ideal bulk rise time, proofing time, and total fermentation time based on several factors including dough temperature and the makeup of your dough. By including a Bulk Rise Time widget in your recipe, you can add a temperature during the bulk rise phase and Rise will adjust the schedule for you. Or if you prefer, you can use the Rise Times utility at any time to make the calculations. The underlying formulas are based on empirical yeast growth models. Some caveats:

What’s the difference between a Rise and a Recipe?

The Rises tab contains entries that you’ve made or plan to make soon. Every time you bake, Rise adds a new entry to the Rises tab so that you can track your progress, compare notes, and share with others. When you first launch Rise, we add a few recipes to the Rises tab to get you started. The Recipes tab contains recipes curated and tested by the Rise team for you to browse. If you see a recipe that you like, tap the “Add to Rises” button and it will appear in the Rises tab for you to make.

How does sharing work?

Any rise in the Rises tab can be shared publicly. Shared rises get their own web page for others to see even if they don’t have the app. If they do have the app, then they can import the rise directly from the web page, creating a copy that they can then make for themself. No one can edit or change your public rise, only make a copy. Your shared rises include everything about the rise except for the your journal notes, which is kept private. You can stop sharing a rise at any time by changing sharing back to private, at which time its web page will no longer be available.

What is “Rise Factor”?

Rise Factor, available from the Utilities tab, is a way for you to measure and track improvements to your baking process. It’s basically the inverse density of the final baked loaf. Higher rise factor numbers typically indicate accurate fermentation times, good shaping technique, and good overall appearance of the crumb. As a benchmark, commercial bakeries typically sell sourdough loaves with a rise factor between 45 and 60.