| name | 0.3.1-understand-fermentation_vigor |
| description | [0.3.1] Intensity and rate of the combined microbial fermentation process in sourdough, driven by wild_yeast gas produ |
understand-fermentation_vigor
CALL NUMBER: deep_fermentation.fermentation_vigor : sourdough_baking(1)
DEFINITION: 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.
Invoke this skill to understand fermentation_vigor 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 (d2): 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
- carbon_dioxide (d1): Gaseous byproduct of wild_yeast fermentation that provides dough rise and open crumb structure in sourdough bread.
- organic_acids (d1): 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 (d2): Intensity of acidic tang from lactobacillus fermentation ranging from mild to pronounced
CONSUMERS (what needs this)
as_vigor_level, fermentation_onset_timing, microbial_activity_intensity, peak_fermentation_rate, starter_vitality, temperature_coefficient, wild_yeast
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.)
