| name | 0.3.3-understand-organic_acids |
| description | [0.3.3] Carbon-chain acids produced by lactobacillus metabolism including lactic_acid and acetic_acid that determine s |
understand-organic_acids
CALL NUMBER: deep_fermentation.organic_acids : sourdough_baking(1)
DEFINITION: Carbon-chain acids produced by lactobacillus metabolism including lactic_acid and acetic_acid that determine sourness_level and contribute to flavor_complexity.
Invoke this skill to understand organic_acids 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 (d1): 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 sourdough_baking
- sourness_level (d1): Intensity of acidic tang from lactobacillus fermentation ranging from mild to pronounced
CONSUMERS (what needs this)
acid_generation_rate, fermentation_byproducts, fermentation_vigor, lactobacillus
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.)
