| name | 0.2.4-understand-baking_time_to_color |
| description | [0.2.4] Relation: longer baking duration allows more Maillard and caramelization reactions to proceed, progressively d |
understand-baking_time_to_color
CALL NUMBER: deep_baking.baking_time_to_color
DEFINITION: Relation: longer baking duration allows more Maillard and caramelization reactions to proceed, progressively deepening crumb color from pale to golden.
Invoke this skill to understand baking_time_to_color 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)
baking_temperature_effect, baking_temperature_to_color
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.)
