curl --request POST \
  --url https://api.iotools.cloud/v1/tool/sourdough-calculator \
  --header 'Authorization: Bearer <token>' \
  --header 'Content-Type: application/json' \
  --data '
{
  "loaves": "1",
  "loafWeight": "900",
  "hydrationPercent": "75",
  "starterPercent": "20",
  "starterHydration": "100",
  "saltPercent": "2",
  "flourType": "bread-flour",
  "temperatureC": "24"
}
'

{
  "tool": "sourdough-calculator",
  "tool_version": "1.0.2",
  "outputs": {
    "summary": "1 loaf at 900 g: 458 g flour, 102 g starter, 331 g water, 10 g salt — 75% hydration, ~5h bulk ferment at 24°C",
    "breakdown": [
      {
        "ingredient": "Flour (add)",
        "grams": "457.6",
        "ounces": "16.14",
        "baker-s": "90%"
      },
      {
        "ingredient": "Water (add)",
        "grams": "330.5",
        "ounces": "11.66",
        "baker-s": "65%"
      },
      {
        "ingredient": "Starter (ripe, all)",
        "grams": "101.7",
        "ounces": "3.59",
        "baker-s": "20%"
      },
      {
        "ingredient": "Salt",
        "grams": "10.2",
        "ounces": "0.36",
        "baker-s": "2%"
      },
      {
        "ingredient": "Total dough",
        "grams": "900",
        "ounces": "31.75",
        "baker-s": "177%"
      },
      {
        "ingredient": "  – starter's flour",
        "grams": "50.8",
        "ounces": "1.79",
        "baker-s": "10%"
      },
      {
        "ingredient": "  – starter's water",
        "grams": "50.8",
        "ounces": "1.79",
        "baker-s": "10%"
      },
      {
        "ingredient": "Total flour (incl. starter)",
        "grams": "508.5",
        "ounces": "17.94",
        "baker-s": "100%"
      },
      {
        "ingredient": "Total water (incl. starter)",
        "grams": "381.4",
        "ounces": "13.45",
        "baker-s": "75%"
      }
    ],
    "timeline": [
      {
        "phase": "Feed starter",
        "duration": "8h",
        "notes": "Feed until doubled/peaked before mixing"
      },
      {
        "phase": "Autolyse",
        "duration": "30m",
        "notes": "Rest flour + water before adding starter and salt"
      },
      {
        "phase": "Bulk fermentation",
        "duration": "5h",
        "notes": "From mixing to ~50% rise, with folds"
      },
      {
        "phase": "Shape & bench rest",
        "duration": "20m",
        "notes": "Rest before final shaping"
      },
      {
        "phase": "Final proof",
        "duration": "2h",
        "notes": "Room temp; longer if retarding in the fridge"
      },
      {
        "phase": "Bake",
        "duration": "45m",
        "notes": "Preheat the oven and any Dutch oven/stone fully first"
      }
    ]
  },
  "credits_used": 5,
  "credits_remaining": null
}