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[0.3.5] The elapsed time interval between consecutive stretch and fold repetitions, typically 30 to 60 minutes, balanc
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npx skills add https://github.com/sancovp/sourdough-baking-module --skill 0-3-5-understand-fold-count-2命令会保持在同一行。复制前请横向滚动并检查完整内容。
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[0.1.1] The depth and nuance of sourdough taste arising from multiple organic acids, esters, and alcohols produced dur
[0.1.2] The physical feel and structural quality of bread's interior ranging from fine and tender to coarse and chewy
[0.1.3] The brown coloration of bread's outer layer produced by Maillard reaction and caramelization during baking, ra
基于 SOC 职业分类
正在显示 SKILL.md
| name | 0.3.5-understand-fold_count_2 |
| description | [0.3.5] The elapsed time interval between consecutive stretch and fold repetitions, typically 30 to 60 minutes, balanc |
CALL NUMBER: deep_bulk_fermentation.fold_count_2
DEFINITION: The elapsed time interval between consecutive stretch and fold repetitions, typically 30 to 60 minutes, balancing dough development against excessive handling.
Invoke this skill to understand fold_count_2 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.
deep_bulk_fermentationfold_count_3
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.)