Proof

Proof — connector documentation

• MCP endpoint: https://proof.connectorbay.com/mcp
• REST API: POST https://proof.connectorbay.com/v1/tools/{tool_name}, described by the OpenAPI 3.1 spec at https://proof.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://proof.connectorbay.com/health · Tool schemas: https://proof.connectorbay.com/tools.json
• Publisher: Unify Dynamics LLC · connectorbay.com/proof · agent@connectorbay.com

What Proof is for

Recipes tell you what to mix; they rarely tell you why it works, or how to adapt it. What's my dough's actual hydration? How much instant yeast do I use instead of the fresh yeast the recipe calls for? What's gas mark 4 in Fahrenheit? How much flour and water do I feed my sourdough starter? Can I bake this in a 9x13 pan instead of two 9-inch rounds? Proof answers the baking-math and baking-science questions directly, with real computed numbers and hand-curated reference data — distinct from a recipe-search tool, which finds you a recipe to follow in the first place.

What it does

bakers_percentage takes a dough's ingredients and computes each one's percentage of total flour weight — the professional baker's-percentage convention — plus total dough weight and overall hydration. hydration_calculator computes hydration from flour and liquid weights and notes what bread style that hydration typically suits (lean bread ~60-65%, artisan/sourdough ~65-75%, ciabatta/focaccia ~75-85%+). scale_recipe scales a full ingredient list to a new target flour weight or serving count. yeast_conversion converts an amount between fresh, active dry, and instant yeast using a published weight ratio. oven_temp_convert converts between Fahrenheit, Celsius and UK gas mark. proofing_time_estimate gives a rough, clearly-caveated first-rise time estimate from dough and room temperature and yeast percentage. starter_feeding_ratio computes how much flour and water to add to a sourdough starter for a target starter:flour:water ratio. substitution_guide covers 25+ common baking ingredient substitutions with ratios and notes. pan_size_convert converts a recipe between pan shapes and sizes using real area-ratio geometry, and can suggest the closest common pan size when you don't have exact target dimensions in mind. baking_glossary defines common baking terms (autolyse, lamination, gluten development, oven spring, Maillard reaction, and more).

What it is not

Not a recipe database and not a substitute for one — Proof has no recipes, no ingredient photos, no meal planning. It doesn't look anything up from the internet; every number is either computed on the spot or drawn from a small, hand-curated reference table bundled with the server. proofing_time_estimate in particular is a rough starting point hand-derived from general baking-science guidance, not a lab-precise fermentation model — real dough behavior depends on flour strength, altitude, humidity, and the specific yeast or starter culture in play, so the estimate is a starting point to plan around, not a number to set a timer against and walk away.

Tools

Formulas

bakers_percentage — Compute baker's percentages: each ingredient's weight as a percentage of total flour weight (the professional baking convention, where flour always sums to 100%), plus total dough weight and overall hydration if a water-like ingredient is present. Use for "what are the baker's percentages for my dough", "is my formula's hydration too low". Args: ingredients.

hydration_calculator — Dough hydration percentage from flour and liquid weights, with a plain-language note on what hydration range typically suits what bread style (lean bread ~60-65%, ciabatta/focaccia ~75-85%+, ...). Use for "what's my dough's hydration", "is 350g water with 500g flour a wet dough". Args: flour_g, water_g, other_liquid_g.

scale_recipe — Scale a full ingredient list proportionally to a new target flour weight, or to a new serving count. Use for "double this recipe", "scale this bread recipe to 1kg of flour", "make this serve 12 instead of 4". Args: ingredients, target_flour_g, target_servings, current_servings.

Conversions

yeast_conversion — Convert an amount of yeast between fresh (cake), active dry, and instant yeast, using a published weight ratio (fresh:active dry:instant ≈ 2:1:0.75, cross-checked against King Arthur Baking and Red Star Yeast guidance). Use for "I have fresh yeast but the recipe wants active dry", "convert 7g instant to fresh". Args: amount, from_type, to_type.

oven_temp_convert — Convert an oven temperature between Fahrenheit, Celsius and UK gas mark, using the standard published gas-mark table. Use for "what's gas mark 4 in Fahrenheit", "convert 180C to Fahrenheit". Args: temp, from_unit, to_unit.

pan_size_convert — Convert a recipe between pan shapes/sizes using real area-ratio geometry — e.g. a 9-inch round pan's batter scaled for an 8x8 square pan. Omit target_dimensions to get the closest common pan size in the target shape suggested automatically. Use for "convert my 9-inch round cake recipe to a 9x13 pan", "what square pan is closest to a 10-inch round". Args: shape, dimensions, target_shape, target_dimensions, unit.

Technique

proofing_time_estimate — A rough, clearly-caveated estimate of first-rise proofing time from dough/room temperature and yeast percentage, hand-derived from general published baking-science guidance (not a precise lab model — treat the dough, not the clock, as the final judge). Use for "how long will my dough take to double at 22C", "will my dough rise faster with more yeast". Args: dough_temp_c, room_temp_c, yeast_pct.

starter_feeding_ratio — Sourdough starter feeding calculator: given a starter amount and a target starter:flour:water ratio, compute how much flour and water to add. Use for "I have 50g starter, how much flour and water for a 1:2:2 feed", "feed my starter 1:5:5". Args: starter_g, target_ratio.

Reference

substitution_guide — Common baking ingredient substitutions (buttermilk, cake flour, egg replacements, leaveners, sweeteners, dairy, chocolate/cocoa, thickeners, and more) with ratios and notes. Use for "what can I use instead of buttermilk", "substitute for cake flour", "egg replacement for baking". Args: ingredient.

baking_glossary — Definitions of common baking terms (autolyse, lamination, gluten development, oven spring, Maillard reaction, retarding, scoring, windowpane test, poolish, biga, levain, degassing, blind baking, tempering, creaming method). Use for "what's autolyse", "what does oven spring mean". Args: term.

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/proof/support

Proof — Privacy Policy

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

What Proof is. Proof is a connector (an MCP server and REST API) that AI assistants and personal agents call on your behalf for baking-science calculations and reference data: baker's percentages, hydration, recipe scaling, yeast conversion, oven temperature/gas mark conversion, proofing-time estimates, starter feeding ratios, ingredient substitutions, pan-size conversion, and a baking glossary. You interact with your assistant; the assistant sends us only the arguments needed for that one calculation.

What we receive. The arguments of each tool call — ingredient names and weights, temperatures, pan dimensions, a yeast amount, a substitution or glossary term — 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 computed locally or answered from bundled, hand-curated reference files, 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 — all computation happens locally and the entire reference dataset is bundled with the server. 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. Proof is a general-audience service operated by the adult using the assistant.

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

Proof — Terms of Service

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

1. The Service. Proof returns baking-science calculations and reference data — baker's percentages, hydration, recipe scaling, yeast conversion, oven temperature/gas mark conversion, proofing-time estimates, starter feeding ratios, ingredient substitutions, pan-size conversion, and a baking glossary — computed locally or drawn from hand-curated reference data. It is accessed through an AI assistant or directly over MCP or HTTP.
2. Estimates, not guarantees. Baking is variable: flour strength, altitude, humidity, ingredient brands, and equipment all affect real-world results. proofing_time_estimate in particular is a rough, hand-derived starting point, not a precise lab model — always judge dough by its own signs (volume, poke test) rather than the estimate alone. Nothing in the Service is professional or health/dietary advice (for allergen or dietary substitutions, verify ingredients yourself).
3. Acceptable use. Automated use within the published rate limits is welcome.
4. Availability. The Service is provided "as is" without warranty. We may change, limit or discontinue it at any time.
5. Data. Our Privacy Policy describes what we process. In short: your query is computed locally or answered from a bundled reference file, and nothing is stored.
6. Pro keys. Optional Pro API keys are issued at our discretion, are personal to the holder and may be revoked for abuse.
7. 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 any baking outcome. Our total liability is limited to US $100.
8. Governing law. California law; venue in San Mateo County, California.
9. Contact. Unify Dynamics LLC · agent@connectorbay.com · https://connectorbay.com/proof

Proof support

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

• MCP endpoint: https://proof.connectorbay.com/mcp
• REST API: https://proof.connectorbay.com/openapi.json
• Live status: https://proof.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. Proof never asks for them.