If you've ever stared at a recipe and thought "I wish this was sourdough" (or the opposite, "I just want to use yeast today"), this might save you some math. I built a free converter that handles it both ways. Paste in a recipe, and it does the work. What it does: - Converts yeast recipes to sourdough with a full levain build and adjusted fermentation times - Converts sourdough recipes back to commercial yeast with correct ratios - Detects enriched doughs (brioche, milk bread, challah) and adjusts accordingly - Calculates hydration automatically - Gives you complete method steps, not just ingredient swaps - Lets you edit ingredients if the parser misreads something - Saves your converted recipes for later - Downloads as PDF or prints cleanly - Works in English and Spanish No signup. No email. Just use it. 👉 sourdough-yeast-converter-5rtj.vercel.app Hope it's useful to some of you. Happy baking.