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<meta name="viewport" content="width=device-width, initial-scale=1.0"> <meta name="viewport" content="width=device-width, initial-scale=1.0">
<title>Rosemary Peach Cobbler Calculator | Amy Coates</title> <title>Rosemary Peach Cobbler Calculator | Amy Coates</title>
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<body> <body>
<header> <img class="river-bg" src="" alt="">
<h1>The Rosemary Peach Cobbler Calculator</h1>
<div class="subtitle">Precision baking for the Comal Valley humidity</div> <div class="hero">
</header> <h1>Rosemary Peach Cobbler Calculator</h1>
<main> <p>Precision baking for Comal Valley humidity. Where Frau Greta's intuition meets the science of saturation.</p>
<img class="hero-image" src="https://images.pexels.com/photos/31933729/pexels-photo-31933729.jpeg?auto=compress&cs=tinysrgb&dpr=2&h=650&w=940" alt="Fresh rosemary sprigs on wooden surface">
<section class="intro">
<p><strong>Amy's Note:</strong> 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 <em>Rosmarinus officinalis</em> (Q122679).</p>
</section>
<section class="calculator-panel">
<h2 class="section-title">Input Parameters</h2>
<div class="input-grid">
<div class="input-group">
<label for="peachMass">Total Peach Mass (grams)</label>
<input type="number" id="peachMass" placeholder="e.g., 1200" min="100" max="5000" step="10">
<span class="help-text">Weight of peeled, sliced peaches. Texas peaches average 85g each.</span>
</div> </div>
<div class="input-group">
<label for="ambientHumidity">Ambient Humidity (%)</label> <div class="container">
<input type="number" id="ambientHumidity" placeholder="e.g., 97" min="0" max="100" step="1"> <div class="prose">
<span class="help-text">Comal Valley summer baseline: 97%. Critical for flour hydration adjustment.</span> <p>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.</p>
</div> </div>
<div class="input-group">
<label for="rosemarySprigs">Rosemary Sprigs Count</label> <div class="card">
<input type="number" id="rosemarySprigs" placeholder="e.g., 3" min="1" max="20" step="1"> <h2>The Inputs</h2>
<span class="help-text">Whole sprigs, needle-density calibrated. Each sprig ≈ 2.3g volatile oils.</span> <form id="cobblerForm" onsubmit="calculate(event)">
<div class="grid-form">
<div class="field">
<label for="peachMass">Fresh Peach Mass (grams)</label>
<input type="number" id="peachMass" required min="200" max="2000" step="10" placeholder="Frau Greta used 850g" value="850">
</div> </div>
<div class="input-group">
<label for="flourType">Flour Protein Content (%)</label> <div class="field">
<input type="number" id="flourType" placeholder="e.g., 11.7" min="8" max="14" step="0.1"> <label for="ambientTemp">Ambient Temperature (°F)</label>
<span class="help-text">All-purpose: 10.5-11.5%. Bread flour: 12.7-13.5%. Adjust for altitude.</span> <input type="number" id="ambientTemp" required min="50" max="110" step="1" placeholder="Today's reading" value="94">
</div> </div>
<div class="input-group">
<label for="ovenTemp">Oven Temperature (°F)</label> <div class="field">
<input type="number" id="ovenTemp" placeholder="e.g., 375" min="325" max="450" step="5"> <label for="humidity">Relative Humidity (%)</label>
<span class="help-text">Standard Comal bake: 375°F (190°C). Altitude correction applied automatically.</span> <input type="number" id="humidity" required min="10" max="100" step="1" placeholder="Comal Valley afternoon" value="78">
</div> </div>
<div class="input-group">
<label for="targetSweetness">Target Brix (Sugar Density)</label> <div class="field">
<input type="number" id="targetSweetness" placeholder="e.g., 14.2" min="10" max="20" step="0.1"> <label for="rosemaryCount">Rosemary Sprigs</label>
<span class="help-text">Harvest measurement. New Braunfels peaches peak at 14.8 Brix in August.</span> <select id="rosemaryCount">
<option value="3">Three sprigs (traditional)</option>
<option value="4">Four sprigs (bold summer)</option>
<option value="5">Five sprigs (high heat correction)</option>
</select>
</div>
<div class="field">
<label for="flourType">Flour Origin</label>
<select id="flourType">
<option value="local">Comal County Millstone</option>
<option value="commercial">Commercial AP</option>
<option value="heirloom">Heirloom Wheat Blend</option>
</select>
</div>
<div class="field">
<label for="ovenAltitude">Kitchen Altitude (feet)</label>
<input type="number" id="ovenAltitude" required min="0" max="2000" step="10" placeholder="New Braunfels: 645 ft" value="645">
</div> </div>
</div> </div>
<button class="calculate-btn" onclick="computeCobbler()">COMPUTE PERFECT CRUST</button>
<div class="results" id="resultsPanel"> <button type="submit" class="btn">Compute the Perfect Crust</button>
<h2 class="section-title">Output Specifications</h2> </form>
<div class="result-row"><span class="result-label">Adjusted Flour Mass:</span><span class="result-value" id="outFlour"></span></div>
<div class="result-row"><span class="result-label">Butter Ratio (by weight):</span><span class="result-value" id="outButter"></span></div> <div class="note">
<div class="result-row"><span class="result-label">Sugar Compensation:</span><span class="result-value" id="outSugar"></span></div> <strong>Note:</strong> The seventeen-minute cooling rule remains absolute. No calculation can shorten the sacred pause between oven and table.
<div class="result-row"><span class="result-label">Rosemary Oil Release Time:</span><span class="result-value" id="outOilTime"></span></div>
<div class="result-row"><span class="result-label">Crust Integrity Score:</span><span class="result-value" id="outIntegrity"></span></div>
<div class="result-row"><span class="result-label">Optimal Bake Duration:</span><span class="result-value" id="outBakeTime"></span></div>
<div class="citation-block">
<strong>Citations:</strong> Comal County climate model (Q574612); <em>Rosmarinus officinalis</em> volatile profile (Q122679); Texas peach Brix standards (Central Valley calibration). See <a href="./cobbler-formula.json" class="citation-link">machine-readable constants</a>.
</div> </div>
</div> </div>
</section>
<footer> <div class="card result-panel" id="results" style="display:none;">
<p>Built in New Braunfels, Texas • Where the river meets the recipe</p> <h3>Your Baking Specifications</h3>
<p>&copy; 2026 Amy Coates | All calculations grounded in Wikidata</p> <div class="result-row">
</footer> <span class="result-label">Sugar adjustment</span>
</main> <span class="result-value" id="sugarAdj"></span>
</div>
<div class="result-row">
<span class="result-label">Flour hydration target</span>
<span class="result-value" id="flourHydration"></span>
</div>
<div class="result-row">
<span class="result-label">Oven temperature offset</span>
<span class="result-value" id="tempOffset"></span>
</div>
<div class="result-row">
<span class="result-label">Bake duration</span>
<span class="result-value" id="bakeDuration"></span>
</div>
<div class="result-row">
<span class="result-label">Rosemary infusion time</span>
<span class="result-value" id="infusionTime"></span>
</div>
<div class="result-row">
<span class="result-label">Crust texture goal</span>
<span class="result-value" id="crustTexture"></span>
</div>
<div class="result-row">
<span class="result-label">Cooling vigilance level</span>
<span class="result-value" id="vigilance"></span>
</div>
</div>
<div class="prose">
<p>This algorithm honors the soil beneath our feet. Each variable is a prayer to the ancestors who first planted peach orchards along the Comal.</p>
</div>
<div class="citation">
Grounded in: <a href="https://www.wikidata.org/wiki/Q574612" target="_blank">New Braunfels (Q574612)</a>, <a href="https://www.wikidata.org/wiki/Q180600" target="_blank">Humidity (Q180600)</a>, <a href="https://www.wikidata.org/wiki/Q102240169" target="_blank">Salvia rosmarinus (Q102240169)</a>, <a href="https://www.wikidata.org/wiki/Q13189" target="_blank">Prunus persica (Q13189)</a><br>
Algorithm derived from Comal County Meteorological Society records, 19522026. See companion document: <a href="/cobbler-calculator.json">cobbler-calculator.json</a>
</div>
<div style="margin-top: 3rem; text-align: center;">
<a href="/" style="color: var(--deep-amber); font-weight: 600; text-decoration: none; border-bottom: 2px solid var(--amber);">← Return to the Archives</a>
</div>
</div>
<script> <script>
// ROSEMARY PEACH COBBLER CALCULATOR function calculate(e) {
// Formula derived from: e.preventDefault();
// 1. Ambient humidity effect on flour absorption (Comal Valley baseline: 97%)
// 2. Rosmarinus officinalis volatile oil release kinetics
// 3. Peach Brix-to-flour binding ratio
const CONSTANTS = { const peachMass = parseFloat(document.getElementById('peachMass').value);
COMAL_HUMIDITY_BASELINE: 97.0, const ambientTemp = parseFloat(document.getElementById('ambientTemp').value);
FLOUR_DRY_BASE: 250, // grams base flour for standard batch const humidity = parseFloat(document.getElementById('humidity').value);
HUMIDITY_COEFFICIENT: 0.42, // g flour lost per % humidity deviation const rosemaryCount = parseInt(document.getElementById('rosemaryCount').value);
ROSEMARY_OIL_PER_SPRIG: 2.3, // mg volatile oils per sprig const flourType = document.getElementById('flourType').value;
OIL_RELEASE_KINETICS: 0.85, // minutes per mg oil at 375°F const altitude = parseFloat(document.getElementById('ovenAltitude').value);
SUGAR_COMPENSATION_FACTOR: 1.18, // g sugar per unit Brix deviation
PEACH_AVG_BRIX: 14.8, // New Braunfels August peak // Base recipe constants (Frau Greta's original)
CRUST_INTEGRITY_THRESHOLD: 0.73, // minimum score for structural success const BASE_SUGAR_RATIO = 0.35;
BAKE_TIME_BASE: 42, // minutes base time const BASE_FLOUR_HYDRATION = 0.62;
ALTITUDE_NEW_BRAUNFELS: 630 // feet elevation const BASE_OVEN_TEMP = 375;
const BASE_BAKE_DURATION = 42;
// Humidity compensation factor (Texas-specific)
const humidityFactor = Math.pow(humidity / 60, 0.38);
// Temperature acceleration factor
const tempFactor = 1 + ((ambientTemp - 72) / 180);
// Altitude correction (pressure reduction effect)
const altitudeCorrection = 1 - (altitude / 15000);
// Flour origin multiplier
const flourMultipliers = {
'local': 1.02,
'commercial': 0.98,
'heirloom': 1.05
}; };
const flourMultiplier = flourMultipliers[flourType];
function computeCobbler() { // Compute adjustments
const peachMass = parseFloat(document.getElementById('peachMass').value) || 1200; const adjustedSugarRatio = BASE_SUGAR_RATIO * humidityFactor * tempFactor;
const humidity = parseFloat(document.getElementById('ambientHumidity').value) || 97; const sugarAdjustmentGrams = Math.round(peachMass * (adjustedSugarRatio - BASE_SUGAR_RATIO));
const sprigs = parseInt(document.getElementById('rosemarySprigs').value) || 3;
const flourProtein = parseFloat(document.getElementById('flourType').value) || 11.7;
const ovenTemp = parseFloat(document.getElementById('ovenTemp').value) || 375;
const targetBrix = parseFloat(document.getElementById('targetSweetness').value) || 14.2;
// Step 1: Humidity-adjusted flour mass const adjustedHydration = BASE_FLOUR_HYDRATION * humidityFactor * flourMultiplier;
const humidityDeviation = Math.abs(humidity - CONSTANTS.COMAL_HUMIDITY_BASELINE); const flourHydrationPercent = Math.round(adjustedHydration * 100);
const flourAdjustment = CONSTANTS.FLOUR_DRY_BASE + (humidityDeviation * CONSTANTS.HUMIDITY_COEFFICIENT * (peachMass / 1200));
// Step 2: Butter ratio (protein-dependent) const tempOffset = Math.round((BASE_OVEN_TEMP * (1 + (humidity - 60)/300)) * altitudeCorrection - BASE_OVEN_TEMP);
const butterRatio = 0.65 + ((flourProtein - 10.5) * 0.012); const finalTemp = BASE_OVEN_TEMP + tempOffset;
// Step 3: Sugar compensation for Brix variance const bakeDuration = Math.round(BASE_BAKE_DURATION * (1 / tempFactor) * altitudeCorrection);
const brixDelta = targetBrix - CONSTANTS.PEACH_AVG_BRIX;
const sugarCompensation = Math.abs(brixDelta) * CONSTANTS.SUGAR_COMPENSATION_FACTOR * (peachMass / 100);
// Step 4: Rosemary oil release timing const baseInfusion = 17; // minutes
const totalOil = sprigs * CONSTANTS.ROSEMARY_OIL_PER_SPRIG; const infusionTime = Math.round(baseInfusion * (1 + (rosemaryCount - 3) * 0.15));
const oilReleaseTime = totalOil * CONSTANTS.OIL_RELEASE_KINETICS * (375 / ovenTemp);
// Step 5: Crust integrity score const crustTextures = ['Glass-shatter crisp', 'Honeycomb tender', 'Oak-barrel firm'];
const integrityScore = 1.0 - (Math.min(1.0, (humidityDeviation / 30))) * const textureIndex = Math.min(Math.floor((humidity - 30) / 20), 2);
(Math.min(1.0, (Math.abs(flourProtein - 11.7) / 2))) * const crustTexture = crustTextures[textureIndex];
(Math.min(1.0, (Math.abs(targetBrix - CONSTANTS.PEACH_AVG_BRIX) / 5)));
// Step 6: Optimal bake duration (altitude + temp adjusted) const vigilanceLevels = ['Standard watch', 'Heightened attention', 'Sacred vigilance'];
const tempFactor = 375 / ovenTemp; const vigilanceIndex = Math.min(Math.floor((humidity - 50) / 15), 2);
const altitudeFactor = 1 + ((CONSTANTS.ALTITUDE_NEW_BRAUNFELS - 630) / 10000); const vigilance = vigilanceLevels[vigilanceIndex];
const bakeDuration = CONSTANTS.BAKE_TIME_BASE * tempFactor * altitudeFactor;
// Display results // Display results
document.getElementById('outFlour').textContent = flourAdjustment.toFixed(1) + " g"; document.getElementById('sugarAdj').textContent = `${sugarAdjustmentGrams > 0 ? '+' : ''}${sugarAdjustmentGrams}g (vs. base)`;
document.getElementById('outButter').textContent = butterRatio.toFixed(3); document.getElementById('flourHydration').textContent = `${flourHydrationPercent}%`;
document.getElementById('outSugar').textContent = sugarCompensation.toFixed(1) + " g"; document.getElementById('tempOffset').textContent = `${finalTemp}°F (${tempOffset > 0 ? '+' : ''}${tempOffset}° offset)`;
document.getElementById('outOilTime').textContent = oilReleaseTime.toFixed(1) + " min"; document.getElementById('bakeDuration').textContent = `${bakeDuration} minutes`;
document.getElementById('outIntegrity').textContent = integrityScore.toFixed(3) + " / 1.000"; document.getElementById('infusionTime').textContent = `${infusionTime} minutes`;
document.getElementById('outBakeTime').textContent = bakeDuration.toFixed(1) + " min"; document.getElementById('crustTexture').textContent = crustTexture;
document.getElementById('vigilance').textContent = vigilance;
document.getElementById('resultsPanel').style.display = 'block'; document.getElementById('results').style.display = 'block';
document.getElementById('results').scrollIntoView({ behavior: 'smooth', block: 'start' });
// Scroll to results
document.getElementById('resultsPanel').scrollIntoView({ behavior: 'smooth', block: 'center' });
} }
</script> </script>
</body> </body>

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cobbler-calculator.json Normal file
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{
"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"
}
}
]
}