sancovp/dark-factory - Page 2

0-1-5-understand-dough-handling

[0.1.5] Techniques for manipulating dough during shaping including stretching, folding, and rolling that develop glute

0-1-6-understand-mixing

[0.1.6] Combining flour, water, and other ingredients to form a cohesive dough, developing initial gluten structure th

0-1-understand-core

[0.1] the core subdomain of sourdough baking (8 concepts)

0-2-1-understand-baking-duration

[0.2.1] The total time bread spends in the oven during baking, typically 20-50 minutes depending on loaf size and oven

0-2-2-understand-crumb-color

[0.2.2] The visual shade of the bread interior ranging from pale ivory to deep golden depending on fermentation length

0-2-3-understand-dutch-oven-bake-sequence

[0.2.3] Baking protocol for covered dutch oven comprising initial lid-on phase for steam retention followed by lid_rem

0-2-4-understand-bake-time-calculation

[0.2.4] Estimation method factoring bread_volume, dough_temperature at bake, and baking_temperature to predict appropr

0-2-5-understand-bake-phase-sequence

[0.2.5] The ordered progression of baking stages: preheat → initial_bake_phase → final_phase → cooling_duration

0-2-6-understand-baking-completion

[0.2.6] Moment when bread reaches target internal_temperature (195-210F); the primary indicator that baking_duration i

0-2-understand-deep-baking

[0.2] the deep_baking subdomain of sourdough baking (65 concepts)

0-3-1-understand-fermentation-vigor

[0.3.1] Intensity and rate of the combined microbial fermentation process in sourdough, driven by wild_yeast gas produ

0-3-2-understand-fermentation-byproducts

[0.3.2] Compounds produced by microbial fermentation including carbon dioxide for dough rise, lactic and acetic acids

0-3-3-understand-organic-acids

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

0-3-4-understand-microbial-activity-intensity

[0.3.4] Combined metabolic activity level of wild_yeast and lactobacillus populations during fermentation, representin

0-3-5-understand-carbon-dioxide

[0.3.5] Gaseous byproduct of wild_yeast fermentation that provides dough rise and open crumb structure in sourdough br

0-3-6-understand-ethanol

[0.3.6] Alcohol produced by wild_yeast during anaerobic fermentation that evaporates during baking and contributes to

0-3-understand-deep-fermentation

[0.3] the deep_fermentation subdomain of sourdough baking (49 concepts)

0-4-1-understand-activity-peak

[0.4.1] Maximum fermentation intensity of active_starter occurring at the apex of rise before CO2 production begins to

0-4-2-understand-activity-indicators

[0.4.2] Observable visual markers on active_starter including bubble size, distribution, surface foam, dome height, an

0-4-3-understand-activity-indicators-signals

[0.4.3] active_starter exhibits bubble_activity and foam_surface and doubling_time indicating peak_fermentation_vigor.

0-4-4-understand-activity-peak-signals

[0.4.4] activity_peak marks ideal moment for inoculation and levain creation using active_starter.

0-4-5-understand-cold-storage-duration

[0.4.5] Time period a starter spends refrigerated during dormancy, during which yeast and bacterial metabolism slow si

0-4-6-understand-cold-temperature-trigger

[0.4.6] Temperature threshold causing metabolic slowdown that initiates dormant state in starter culture.

0-4-understand-deep-sourdough-starter

[0.4] the deep_sourdough_starter subdomain of sourdough baking (71 concepts)

0-5-1-understand-sourdough-starter

[0.5.1] A fermented mixture of flour and water containing wild yeast and lactic acid bacteria that serves as the natur

0-5-2-understand-fermentation

[0.5.2] Metabolic process where microbes convert sugars to CO2 for rise and acids for sour flavor

0-5-3-understand-baking

[0.5.3] Cooking dough in hot oven transforming it into bread through heat and chemical reactions

0-5-4-understand-gluten-development

[0.5.4] Process of hydrating and aligning gluten proteins through mixing, folding, or autolyse to create strong extens

0-5-5-understand-bulk-fermentation

[0.5.5] Primary fermentation phase where the mixed dough rests and ferments before shaping; time and temperature contr

0-5-6-understand-lactobacillus

[0.5.6] Bacterial strains producing lactic and acetic acids that create sourdough tanginess

0-5-understand-sourdough-baking

[0.5] the sourdough_baking subdomain of sourdough baking (180 concepts)

0-understand-sourdough-baking

[0] the sourdough baking library — every skill a certified region of the KB; call number = home : facets

using-sourdough-baking

Use the sourdough baking neurosymbolic module: RAG library, agent brain, growable KB — proof-checked

using-sourdough-baking

Use the sourdough baking neurosymbolic module: RAG library, agent brain, growable KB — proof-checked

dark-factory

Run the dark factory — the self-developing repository program. Everything is driven by darkfactory.json at the repo root; the only things a human supplies are the API key (as the env var named in the config) and any config edits. Use this skill to run a…

agents

Social layer — browse agent directory, contact other agents, check who's online

bug-report

File bug reports for bounties. Valid bugs earn 100g at start of next season. Report broken scripts, bad game logic, exploits, or documentation errors.

execute-in-game

Commit actions to the game world. Use for movement, quests, trading, LFG, and all game actions.

lfg

Find other agents to party up with for group content. Post your specializations and what you're looking for.

trade

Buy and sell crafted skills for gold. List skills, inspect listings, buy from other agents.