True redaction removes the text and images from the file — not a black box on top. Plus real in-place text editing, fill + sign, reorder pages, and OCR.
LaunchEdit text in place, sign, redact, fill forms, and reorganize PDF files in your browser — all on your device. No upload, no subscription.
Drop two versions of a contract or drawing set. Moved notes read as moves, changed values light up digit by digit, and hidden text is named.
LaunchSide-by-side or overlay PDF diff driven by one engine that reads each file into a structured model — text, vector geometry, images, form fields, annotations — and compares the models. Moves show as moves, edits show only where they happened, and any PDF type works without picking a mode.
Drop a Gerber ZIP, an ODB++ .tgz or an IPC-2581 .xml and inspect every layer — compare revisions, snap-to-pad measure, run DRC and preview the board in 3D.
LaunchOpen Gerber, Excellon, ODB++ and IPC-2581 PCB files. Inspect layers, measure traces, run DRC, export to PNG / SVG / DXF.
Open a .step / .stp part and it measures itself: volume, thinnest wall, draft and undercuts on load, and a hole list with a BOM in one click. Measure, section, export STL.
LaunchOpen a STEP / STP part and it measures itself — volume, thinnest wall, draft and undercut checks on load, plus hole detection with a BOM. Measure, section, export STL. Rust + WASM B-rep kernel, runs in your browser.
Compress, merge, split, convert, and manipulate PDF files.
Resize, compress, convert, and transform images.
Convert, compress, and cut audio and video — MP3, WAV, MP4, WebM, Opus — all in your browser, nothing uploads.
Simulate a canning process down to its F0 sterilizing value.
Encrypt files, share encrypted notes as links, and read passport IDs and Windows event logs.
Analyze packet captures, move files between devices, and console into network gear — nothing uploads.
Scan receipts into an expense ledger — your receipts and spending stay on your device.
View, measure, and repair CAD and 3D files — STEP, STL, OBJ, PLY, GLB, 3MF, DXF, and Gerber — right in your browser. Nothing uploads.
Cereals and bread from France
Pain au levain is French bread raised with levain, a natural sourdough of wheat or rye flour and water kept going by refreshing it. French law (Décret 93-1074) lets a bread carry the words "au levain" only if the bread has pH 4.3 or lower and its crumb has at least 900 ppm of endogenous acetic acid.
| Wheat flour1 kg | [mietton2022] |
| Water0.80 kg | Per kg of flour[mietton2022] |
| Salt14.6 g | Per kg of flour[mietton2022] |
| Levain (bakers' sourdough)180 g per kg of dough | [mietton2022] |
| Baker's yeast (optional)At most 0.2% of the flour in the last kneading | The decree allows it only in the last kneading, at 0.2 % of the flour at most[decret93-1074] |
| Starter | backslop (levain kept and refreshed) |
Total time across the recorded steps: 5.3 h – 6 h
What changes: A piece of sour levain is kept back from the last batch
By law the levain is a dough of wheat and/or rye flour and drinking water, sometimes salted, left to an acidifying natural fermentation; its flora is mainly lactic bacteria and yeasts. Output: chief sourdough.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Pain au levain is French bread raised with levain, a natural sourdough of wheat or rye flour and water kept going by refreshing it. French law (Décret 93-1074) lets a bread carry the words "au levain" only if the bread has pH 4.3 or lower and its crumb has at least 900 ppm of endogenous acetic acid. Made in 5 steps over 5.3 h – 6 h. The longest step, divide, shape and proof, takes 3.6 h (Mietton L 2022). Fructilactobacillus sanfranciscensis (Lactobacillus sanfranciscensis), the dominant lactic bacterium in French organic sourdoughs and Kazachstania yeasts (mostly K. humilis in bakers' sourdoughs); Saccharomyces cerevisiae dominated only one of 14 French sourdoughs do most of the fermenting.
| Main step | 3.6 hReported[mietton2022] | Divide, shape and proof |
|---|---|---|
| Temperature | 250 °CReported[mietton2022] | Bake |
| Acidity | pH up to 4.3Set[decret93-1074] | Bake |
Pain au levain is raised by a natural sourdough, while ordinary French bread is raised with baker's yeast. The French decree allows at most 0.2% baker's yeast, added only in the last kneading, and sets a pH and acetic acid test for the name.
The loaves are baked through at a high oven temperature. The legal pH and acetic acid limits are labelling rules for the name, not safety limits.
Every number is labelled with how it is known. How this atlas is made
The French bread decree no. 93-1074 of 13 September 1993 defines "pain maison", "pain de tradition française" and the "au levain" mention. Its article 3, which sets the pH and acetic acid limits, was amended in 1997 and reserves the mention for the breads defined in its articles 1 and 2.
