| name | 0.1.2-understand-crumb_texture |
| description | [0.1.2] The physical feel and structural quality of bread's interior ranging from fine and tender to coarse and chewy |
understand-crumb_texture
CALL NUMBER: ?.crumb_texture
DEFINITION: The physical feel and structural quality of bread's interior ranging from fine and tender to coarse and chewy based on gluten development and fermentation.
Invoke this skill to understand crumb_texture 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)
CONSUMERS (what needs this)
bread_crumbs, bubble_size, cream_crumb, crumb
Projected from the sourdough baking KB (630 concepts / 458 relations) — consistency-typed by MAP; the facet list after the colon IS the cross-lib dependency web.
(leaf — this is an actual skill.)
