0-3-3-understand-organic-acids

name	0.3.3-understand-organic_acids
description	[0.3.3] Carbon-chain acids produced by lactobacillus metabolism including lactic_acid and acetic_acid that determine s

understand-organic_acids

CALL NUMBER: deep_fermentation.organic_acids : sourdough_baking(1) DEFINITION: Carbon-chain acids produced by lactobacillus metabolism including lactic_acid and acetic_acid that determine sourness_level and contribute to flavor_complexity.

Invoke this skill to understand organic_acids down to its primitives. The RELATIVE ROOT below is the least-fixed-point closure of everything it bundles from — the full import cone, grouped by the lib each prim comes from. Projected from a prover-typed KB (MAP/SWI-Prolog consistency gate): every reference below resolves.

THE RELATIVE ROOT (the import cone, by lib)

from ?

• flavor_complexity (d1): The depth and nuance of sourdough taste arising from multiple organic acids, esters, and alcohols produced during extended fermentation, creating tangy and complex notes.

from sourdough_baking

• sourness_level (d1): Intensity of acidic tang from lactobacillus fermentation ranging from mild to pronounced

CONSUMERS (what needs this)

acid_generation_rate, fermentation_byproducts, fermentation_vigor, lactobacillus

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Projected from the sourdough baking KB (373 concepts / 213 relations) — consistency-typed by MAP; the facet list after the colon IS the cross-lib dependency web.

(leaf — this is an actual skill.)