Levain

Levain — connector documentation

• MCP endpoint: https://levain.connectorbay.com/mcp
• REST API: POST https://levain.connectorbay.com/v1/tools/{tool_name}, described by the OpenAPI 3.1 spec at https://levain.connectorbay.com/openapi.json
• Transport: Streamable HTTP, stateless, MCP specification 2025-06-18 or later
• Authentication: none required. An optional Authorization: Bearer <key> raises rate limits.
• Health: https://levain.connectorbay.com/health · Tool schemas: https://levain.connectorbay.com/tools.json
• Publisher: Unify Dynamics LLC · connectorbay.com/levain · agent@connectorbay.com

What Levain is for

The math and know-how every sourdough baker reaches for mid-bake — what's this dough's hydration, how do I scale this recipe to the flour I actually have, what does a 1:5:5 feed mean, how long should bulk fermentation take in a cool kitchen, why did my loaf come out dense — answered with real baking math and verified reference facts, not a search through a dozen blogs.

What it does

hydration_calculator computes baker's-percentage hydration (water weight / flour weight x 100) from a flour and water weight, with a plain-language hydration band. recipe_scaler scales a baker's-percentage recipe (flour, water, starter, salt) to any target flour weight by real proportional math, returning the base percentages, the scaled weights, total dough weight and resulting hydration. starter_feeding_guide covers maintenance ratios (1:1:1, 1:2:2, 1:5:5, 1:10:10) — what each means, how long each takes to peak, and feeding-schedule guidance for room-temperature vs refrigerated starter. fermentation_timing_guide gives general bulk-fermentation time ranges by temperature (65-85F), a temperature/time rule of thumb, and cold retard guidance. troubleshooting_guide diagnoses common problems — dense/gummy crumb, over-proofed, under-proofed, flat loaf/poor oven spring, pale crust, sour flavor — with likely causes and fixes. flour_type_guide covers bread, all-purpose, whole wheat and rye flour: protein-content ranges and how each behaves in dough. baker_percentage_explainer explains the baker's-percentage system itself, with a worked example. shaping_and_scoring_glossary defines shaping and scoring terms (boule, batard, banneton, scoring, lame, ear, oven spring, and more). search runs a keyword search across every dataset at once.

What it is not

Not a recipe generator, and not a substitute for watching your own dough. Fermentation timing is always temperature- and starter-dependent — every timing answer says so explicitly, and the dough's own appearance (domed, jiggly, visibly aerated) is a better signal than any clock. The calculators (hydration_calculator, recipe_scaler) are exact arithmetic; the reference guidance (feeding ratios, fermentation bands, flour protein content) is general baking knowledge verified against widely-published sources as of the build date, not lab-measured values for a specific flour bag or starter culture in front of you.

Tools

Calculators

hydration_calculator — Baker's-percentage hydration: (water_grams / flour_grams) x 100, with a plain-language hydration band (low/stiff, standard, high, very high). Use for "what's the hydration of 500g flour and 375g water". Args: flour_grams, water_grams.

recipe_scaler — Scale a baker's-percentage recipe (flour, water, starter, salt) to a target flour weight by real proportional math: each ingredient's percentage of the base flour is re-applied to the target flour weight. Returns the base percentages, the scaled weights, total dough weight and resulting hydration. Use for "scale 500g flour / 375g water / 100g starter / 10g salt up to 1kg of flour". Args: flour_grams, water_grams, starter_grams, salt_grams, target_flour_grams.

Starter & fermentation

starter_feeding_guide — Sourdough starter maintenance feeding ratios (starter:flour:water by weight) — what each means, roughly how long each takes to peak at 78F, and who each suits — plus feeding-schedule guidance for room-temperature vs refrigerated starter. Use for "what does a 1:5:5 feeding ratio mean", "how often do I feed my starter". Args: ratio.

fermentation_timing_guide — General bulk-fermentation time guidance by temperature (65-85F bands), a rule of thumb for how fermentation time shifts with temperature, and cold-retard guidance. Time is always temperature- and starter-dependent — use the dough's appearance (domed, jiggly, aerated), not the clock, as the real signal. Use for "how long should bulk fermentation take at 70F", "should I cold retard overnight". Args: temperature_f.

Troubleshooting & reference

troubleshooting_guide — Diagnose a common sourdough problem — dense/gummy crumb, over-proofed, under-proofed, flat loaf/poor oven spring, pale crust, or sour/off flavor — with likely causes and concrete fixes. This is ordinary baking troubleshooting, not medical guidance. Use for "why is my sourdough dense and gummy", "my loaf went flat in the oven". Args: issue.

flour_type_guide — Flour reference: protein-content ranges for bread, all-purpose, whole wheat and rye flour, how each behaves in dough (gluten strength, absorption), and hydration notes. Use for "bread flour vs all-purpose protein content", "what does whole wheat do to dough hydration". Args: name.

baker_percentage_explainer — Explains the baker's-percentage system: flour is always 100% and every other ingredient is expressed as a percentage of the total flour weight, with the formula and a worked example. Use for "what does baker's percentage mean", "why is flour always 100% in a bread formula".

Glossary & search

shaping_and_scoring_glossary — Definitions of common sourdough shaping and scoring terms (boule, batard, banneton, scoring, lame, ear, oven spring, bench rest, coil fold, autolyse, windowpane test, crumb, levain). Use for "what's a banneton", "what does 'ear' mean on a sourdough loaf". Args: term.

search — Keyword search across every reference dataset at once — starter ratios, fermentation bands, troubleshooting topics, flour types, the baker's-percentage explainer, and the shaping/scoring glossary. Use for a broad query like "sour" or "protein" when you're not sure which specific tool to call. Args: query.

Conventions

• Read-only. Every tool reads public data or computes; nothing is written anywhere and nothing about the user is stored.
• Result envelope. ok: true with data, or ok: false with a structured error (bad_input, not_found, upstream_error). degraded lists optional sources that were unreachable.
• Rate limits. Free tier 60 tool calls/minute and 300/day per user (keyed on the user identifier supplied by the host agent, else client IP); Pro keys raise this. Over-limit calls return HTTP 429 with Retry-After. initialize and tools/list are never counted.

Support

agent@connectorbay.com · connectorbay.com/levain/support

Levain — Privacy Policy

Effective 24 September 2026. Unify Dynamics LLC ("we", "us"), Menlo Park, California.

What Levain is. Levain is a connector (an MCP server and REST API) that AI assistants and personal agents call on your behalf for sourdough baking calculators and reference: hydration and recipe-scaling math, starter feeding guidance, fermentation timing, troubleshooting, a flour reference, and a shaping/scoring glossary. You interact with your assistant; the assistant sends us only the arguments needed for that one calculation or lookup.

What we receive. The arguments of each tool call — ingredient weights, a feeding ratio, a temperature, an issue description, a flour name, a glossary term, or a search query — the technical headers needed to serve the request (an IP address or a client identifier supplied by the assistant, and a Pro API key if you have one), and standard server logs.

Everything is answered by local arithmetic or a bundled reference file, and nothing is stored. No request is forwarded to any third party — there is no upstream call at all, live or otherwise — and no query is logged in request bodies, recorded, or used to train anything.

What we do not receive or store. We do not receive your conversation with the assistant or your name, and we do not build a profile from your queries: each request is answered independently and nothing carries over between requests. Rate-limit counters (a client identifier and timestamps) are held in memory for at most 24 hours. Hosting-provider access logs, which contain IP addresses and request paths but not request bodies, are retained for up to 30 days for security and abuse prevention.

Sub-processors. None — every calculation and every reference fact is computed or read locally. Hosting: Vercel (United States regions).

Legal bases and your rights. Our processing is necessary to provide the service you request through your assistant. Because we store no personal data beyond short-lived logs, requests to access, correct or delete personal data are usually satisfied automatically; you can still contact agent@connectorbay.com and we will respond within 30 days. We do not sell or share personal information and do not use your data to train models.

Children. Levain is a general-audience service operated by the adult using the assistant.

Changes. We will post changes here with a new effective date.

Levain — Terms of Service

Effective 24 September 2026. These terms govern use of the Levain connector ("the Service") operated by Unify Dynamics LLC ("we", "us").

1. The Service. Levain returns sourdough baking calculators and reference information — baker's-percentage hydration and recipe-scaling math, starter feeding-ratio guidance, fermentation timing by temperature, troubleshooting, a flour protein reference, the baker's-percentage system explained, and a shaping/scoring glossary — computed locally or read from a bundled reference file verified as of build time. It is accessed through an AI assistant or directly over MCP or HTTP.
2. General guidance, not a guarantee. Levain is an independent baking reference and calculator, not a professional culinary consultation and not affiliated with any flour brand, mill, or baking school. Fermentation timing depends on your specific dough temperature, starter strength, flour and kitchen conditions; treat every timing figure as a starting point to adjust by observation, not a promise of a particular result.
3. Facts change slowly, but do change. Flour formulations and milling specifications can shift by brand and over time; always check the flour bag's own label for its exact protein content when precision matters.
4. Acceptable use. Automated use within the published rate limits is welcome.
5. Availability. The Service is provided "as is" without warranty. We may change, limit or discontinue it at any time.
6. Data. Our Privacy Policy describes what we process. In short: your query is answered by local arithmetic or a bundled reference file, and nothing is stored.
7. Pro keys. Optional Pro API keys are issued at our discretion, are personal to the holder and may be revoked for abuse.
8. Liability. To the fullest extent permitted by law, Unify Dynamics LLC is not liable for any loss arising from use of or reliance on the Service, including a baking outcome. Our total liability is limited to US $100.
9. Governing law. California law; venue in San Mateo County, California.
10. Contact. Unify Dynamics LLC · agent@connectorbay.com · https://connectorbay.com/levain

Levain support

Email agent@connectorbay.com. We answer within two business days.

• MCP endpoint: https://levain.connectorbay.com/mcp
• REST API: https://levain.connectorbay.com/openapi.json
• Live status: https://levain.connectorbay.com/health

When you report a problem, include the question you asked your agent, roughly when, and which agent you used (for example Claude, ChatGPT or Gemini). Never send us passwords, account numbers or ID numbers. Levain never asks for them.