| name | 0.3.4-understand-microbial_activity_intensity |
| description | [0.3.4] Combined metabolic activity level of wild_yeast and lactobacillus populations during fermentation, representin |
understand-microbial_activity_intensity
CALL NUMBER: deep_fermentation.microbial_activity_intensity : sourdough_baking(1)
DEFINITION: Combined metabolic activity level of wild_yeast and lactobacillus populations during fermentation, representing the aggregate fermentation capacity of the sourdough system.
Invoke this skill to understand microbial_activity_intensity 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 (d3): 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 deep_fermentation
- dough_expansion_velocity (d1): Rate at which dough volume increases due to carbon_dioxide retention in the gluten network, expressed as percentage increase per hour during active fermentation.
- fermentation_vigor (d1): Intensity and rate of the combined microbial fermentation process in sourdough, driven by wild_yeast gas production and lactobacillus acid generation, determining dough rise speed and flavor development timing.
- peak_fermentation_rate (d1): Maximum intensity reached during the fermentation cycle when wild_yeast activity is highest, marking the most vigorous phase of gas production.
- carbon_dioxide (d2): Gaseous byproduct of wild_yeast fermentation that provides dough rise and open crumb structure in sourdough bread.
- organic_acids (d2): Carbon-chain acids produced by lactobacillus metabolism including lactic_acid and acetic_acid that determine sourness_level and contribute to flavor_complexity.
from sourdough_baking
- sourness_level (d3): Intensity of acidic tang from lactobacillus fermentation ranging from mild to pronounced
CONSUMERS (what needs this)
acid_generation_rate, gas_production_rate, starter_vitality
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.)
