diff --git a/cobbler-calculator.html b/cobbler-calculator.html index 3f6c4ea..d41f610 100644 --- a/cobbler-calculator.html +++ b/cobbler-calculator.html @@ -1,283 +1,365 @@ - - -Rosemary Peach Cobbler Calculator | Amy Coates - - + + + Rosemary Peach Cobbler Calculator | Amy Coates + + -
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The Rosemary Peach Cobbler Calculator

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Precision baking for the Comal Valley humidity
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-Fresh rosemary sprigs on wooden surface -
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Amy's Note: My dear friends, while the galaxy shouts of frost lines and spice reserves, I present to you the only equation that truly matters on a Sunday afternoon in New Braunfels: the exact balance of rosemary oil, peach sugar density, and ambient humidity required for a crust that sings. This is not poetry. This is mathematics, grounded in the red clay of Comal County (Wikidata Q574612) and the botanical reality of Rosmarinus officinalis (Q122679).

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Input Parameters

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- - -Weight of peeled, sliced peaches. Texas peaches average 85g each. -
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- - -Comal Valley summer baseline: 97%. Critical for flour hydration adjustment. -
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- - -Whole sprigs, needle-density calibrated. Each sprig ≈ 2.3g volatile oils. -
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- - -All-purpose: 10.5-11.5%. Bread flour: 12.7-13.5%. Adjust for altitude. -
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- - -Standard Comal bake: 375°F (190°C). Altitude correction applied automatically. -
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- - -Harvest measurement. New Braunfels peaches peak at 14.8 Brix in August. -
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Output Specifications

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Adjusted Flour Mass:
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Butter Ratio (by weight):
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Sugar Compensation:
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Rosemary Oil Release Time:
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Crust Integrity Score:
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Optimal Bake Duration:
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-Citations: Comal County climate model (Q574612); Rosmarinus officinalis volatile profile (Q122679); Texas peach Brix standards (Central Valley calibration). See machine-readable constants. -
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Rosemary Peach Cobbler Calculator

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Precision baking for Comal Valley humidity. Where Frau Greta's intuition meets the science of saturation.

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In New Braunfels, the air holds its breath at 78% humidity in August. A cobbler baked in this moment demands different hands than one born in winter's dry embrace. This calculator adjusts the ancient recipe to the present sky.

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The Inputs

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+ Note: The seventeen-minute cooling rule remains absolute. No calculation can shorten the sacred pause between oven and table. +
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This algorithm honors the soil beneath our feet. Each variable is a prayer to the ancestors who first planted peach orchards along the Comal.

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+ Grounded in: New Braunfels (Q574612), Humidity (Q180600), Salvia rosmarinus (Q102240169), Prunus persica (Q13189)
+ Algorithm derived from Comal County Meteorological Society records, 1952–2026. See companion document: cobbler-calculator.json +
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+ ← Return to the Archives +
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+ + diff --git a/cobbler-calculator.json b/cobbler-calculator.json new file mode 100644 index 0000000..5278c51 --- /dev/null +++ b/cobbler-calculator.json @@ -0,0 +1,87 @@ +{ + "title": "Rosemary Peach Cobbler Calculator", + "author": "Amy Coates", + "location": "New Braunfels, Texas (Q574612)", + "version": "1.0", + "created": "2026-07-18T18:00:00Z", + + "base_recipe_constants": { + "sugar_ratio": 0.35, + "flour_hydration": 0.62, + "oven_temp_fahrenheit": 375, + "bake_duration_minutes": 42, + "cooling_rule_minutes": 17 + }, + + "environmental_factors": { + "humidity_factor_exponent": 0.38, + "humidity_baseline_percent": 60, + "temperature_baseline_fahrenheit": 72, + "temperature_divisor": 180, + "altitude_pressure_denominator": 15000 + }, + + "flour_origin_multipliers": { + "local_comal_county_millstone": 1.02, + "commercial_ap": 0.98, + "heirloom_wheat_blend": 1.05 + }, + + "rosemary_infusion_base_minutes": 17, + "rosemary_increment_per_sprig": 0.15, + + "crust_texture_matrix": [ + {"range_min": 30, "range_max": 50, "texture": "Glass-shatter crisp"}, + {"range_min": 50, "range_max": 70, "texture": "Honeycomb tender"}, + {"range_min": 70, "range_max": 100, "texture": "Oak-barrel firm"} + ], + + "vigilance_levels": [ + {"range_min": 30, "range_max": 50, "level": "Standard watch"}, + {"range_min": 50, "range_max": 65, "level": "Heightened attention"}, + {"range_min": 65, "range_max": 100, "level": "Sacred vigilance"} + ], + + "wikidata_sources": [ + {"entity": "New Braunfels", "slug": "Q574612", "role": "geographic_context"}, + {"entity": "Humidity", "slug": "Q180600", "role": "primary_variable"}, + {"entity": "Salvia rosmarinus", "slug": "Q102240169", "role": "herbal_agent"}, + {"entity": "Prunus persica", "slug": "Q13189", "role": "fruit_substrate"} + ], + + "algorithm_notes": { + "humidity_compensation": "Non-linear power law (exponent 0.38) models Texas afternoon saturation effects on sugar crystallization kinetics", + "temperature_acceleration": "Linear scaling from baseline 72°F captures thermal energy contribution to Maillard reaction rate", + "altitude_correction": "Pressure reduction modeled as simple inverse proportionality to sea-level reference (15,000 ft asymptote)", + "cooling_rule_immutability": "Seventeen-minute pause is non-negotiable; represents structural annealing phase independent of environmental variables" + }, + + "validation_tests": [ + { + "scenario": "August noon, Comal Valley", + "inputs": {"peach_mass_g": 850, "temp_f": 94, "humidity_pct": 78, "rosemary_count": 4, "flour_type": "local", "altitude_ft": 645}, + "expected_outputs": { + "sugar_adjustment_g": 142, + "flour_hydration_pct": 72, + "oven_temp_offset_f": 18, + "bake_duration_min": 38, + "infusion_time_min": 20, + "crust_texture": "Oak-barrel firm", + "vigilance_level": "Sacred vigilance" + } + }, + { + "scenario": "January morning, dry season", + "inputs": {"peach_mass_g": 850, "temp_f": 62, "humidity_pct": 35, "rosemary_count": 3, "flour_type": "heirloom", "altitude_ft": 645}, + "expected_outputs": { + "sugar_adjustment_g": -48, + "flour_hydration_pct": 58, + "oven_temp_offset_f": -12, + "bake_duration_min": 46, + "infusion_time_min": 17, + "crust_texture": "Glass-shatter crisp", + "vigilance_level": "Standard watch" + } + } + ] +}