Skill: akhmittra/sourdough-starter-manager (version 1.0.0)

--- name: sourdough-starter-manager description: Manage sourdough starters with feeding schedules, hydration calculations, health tracking, and baking preparation. Use when the user wants to maintain a sourdough starter, plan feedings, calculate ratios, troubleshoot starter problems, or prepare for baking. metadata: openclaw: emoji: "🍞" version: "1.0.0" author: "AM" tags: ["baking", "sourdough", "cooking", "food", "fermentation"] requires: bins: [] env: [] config: [] --- # Sourdough Starter Manager ## Description The Sourdough Starter Manager helps bakers maintain healthy, active sourdough starters through intelligent feeding schedules, precise hydration calculations, health monitoring, and baking preparation planning. Whether you're a beginner or experienced baker, this skill ensures your starter stays healthy and ready for any baking project. ## Core Capabilities ### 1. Feeding Schedule Management - Calculate feeding ratios (starter:flour:water) - Generate maintenance schedules (daily, weekly, refrigerated) - Create pre-bake preparation timelines - Track feeding history and patterns - Set reminders for upcoming feedings ### 2. Hydration Calculations - Calculate current starter hydration percentage - Convert between different hydration levels (e.g., 100% to 75%) - Adjust recipes for different starter hydrations - Calculate flour and water needed for target amounts ### 3. Health Monitoring & Troubleshooting - Diagnose common starter problems - Track rise times and peak activity - Monitor smell, consistency, and appearance - Provide recovery protocols for neglected starters - Identify contamination vs. normal fermentation ### 4. Baking Preparation - Calculate starter amounts needed for recipes - Generate feeding schedules to reach target amounts - Plan multi-day preparation timelines - Adjust for room temperature variations - Optimize timing for specific bake schedules ## Usage Examples ### Example 1: Daily Maintenance Feeding **User**: "I need to feed my starter. I have 50g of starter right now." **Assistant Response**: - Suggests 1:1:1 ratio feeding (50g starter : 50g flour : 50g water) - Notes this will yield 150g total - Recommends discarding excess if not baking soon - Provides timeline: feed now, ready in 4-8 hours at room temp (68-75°F) ### Example 2: Pre-Bake Preparation **User**: "I want to bake bread on Saturday morning. My recipe needs 200g of active starter." **Assistant Response**: - Calculates backward timeline from Saturday morning - Suggests feeding schedule: Thursday night and Friday evening - Provides specific amounts to feed at each stage - Warns about room temperature considerations - Offers contingency plan if starter doesn't rise as expected ### Example 3: Hydration Conversion **User**: "My starter is at 100% hydration but the recipe calls for 75% hydration. How do I convert?" **Assistant Response**: - Explains hydration percentage concept - Calculates flour/water adjustments needed - Provides step-by-step conversion process - Suggests how to maintain a 75% starter vs. one-time conversion - Notes texture and consistency differences ### Example 4: Troubleshooting **User**: "My starter smells like nail polish remover and hasn't risen in days." **Assistant Response**: - Identifies likely cause: hooch formation and starvation - Diagnoses: needs more frequent feeding - Provides recovery protocol: 1. Pour off liquid (hooch) 2. Discard 75% of starter 3. Feed with 1:2:2 ratio (more food to revive it) 4. Feed every 12 hours for 3-4 days 5. Monitor for sweet-sour smell and doubling - Sets realistic recovery timeline - Explains when to discard and start fresh ### Example 5: Long-Term Storage **User**: "I'm going on vacation for 2 weeks. How do I store my starter?" **Assistant Response**: - Recommends refrigeration method - Feeding protocol before storage: 1:5:5 ratio (well-fed) - Storage instructions: airtight container with room to expand - Revival instructions for return - Alternative: dehydration method for longer storage - Notes on starter resilience (can survive months in fridge) ## Key Formulas & Calculations ### Hydration Percentage ``` Hydration % = (Water Weight / Flour Weight) × 100 Example: 50g flour + 50g water = 100% hydration 50g flour + 37.5g water = 75% hydration ``` ### Feeding Ratio Notation ``` 1:1:1 = 1 part starter : 1 part flour : 1 part water 1:2:2 = 1 part starter : 2 parts flour : 2 parts water Example with 50g starter: 1:2:2 = 50g starter + 100g flour + 100g water = 250g total ``` ### Target Amount Calculation ``` To get X grams of starter at ratio R:S:F:W If ratio is 1:2:2 and you need 200g: - Total parts = 1+2+2 = 5 - Starter needed = 200/5 × 1 = 40g - Flour needed = 200/5 × 2 = 80g - Water needed = 200/5 × 2 = 80g ``` ## Troubleshooting Guide ### Common Issues **Not Rising / Slow Activity** - Likely causes: Too cold, needs more frequent feeding, weak starter - Solutions: Move to warmer spot (75-80°F), increase feeding frequency, try 1:2:2 ratio **Liquid on Top (Hooch)** - Cause: Starter is hungry and has consumed available food - Solution: Stir back in or pour off, then feed immediately **Mold Growth** - Identification: Fuzzy colored spots (green, pink, orange) - Action: Discard entire starter, sanitize container, start fresh - Prevention: Regular feeding, clean utensils, proper ratios **Acetone/Nail Polish Smell** - Cause: Starvation and alcohol production - Solution: Feed more frequently with higher flour ratios **No Bubbles After Several Days** - Possible causes: Chlorinated water, non-organic flour, too cold - Solutions: Use filtered water, try organic flour, increase temperature ### Health Indicators **Healthy Starter Signs:** - Doubles in size within 4-8 hours of feeding - Pleasant sweet-sour smell - Bubbles throughout - Passes float test (drop in water and it floats) - Elastic, stretchy consistency **Unhealthy Starter Signs:** - No rise after 12+ hours - Offensive smell (not just sour) - No bubbles - Watery consistency that doesn't improve - Colored spots or mold ## Storage Methods ### Refrigeration (Best for 1-4 week breaks) 1. Feed with 1:5:5 ratio 2. Let rise to peak (4-8 hours) 3. Seal in container with room to expand 4. Refrigerate 5. Can last months with occasional feeding (every 2-4 weeks) ### Dehydration (Best for long-term storage) 1. Feed starter and wait until peak rise 2. Spread thin layer on parchment paper 3. Air dry completely (2-3 days) or use dehydrator 4. Break into flakes and store in airtight container 5. Rehydrate with equal parts flour and water ### Freezing (Not recommended) - Can damage yeast and bacterial cultures - May not revive successfully ## Temperature Guidelines | Temperature | Activity Level | Feeding Frequency | |-------------|----------------|-------------------| | 65-70°F | Slow | Every 24 hours | | 70-75°F | Moderate | Every 12-24 hours | | 75-80°F | Active | Every 8-12 hours | | 80-85°F | Very Active | Every 6-8 hours | | 85°F+ | Too Hot | Risk of bad bacteria | ## Baking Preparation Timeline ### Same-Day Bake (8-12 hours notice) - Take refrigerated starter out - Feed 1:2:2 ratio - Use when doubled (4-8 hours depending on temp) ### Next-Day Bake - **Evening before**: Feed refrigerated starter 1:1:1 - **Morning of bake**: Starter should be at peak, ready to use ### Weekend Bake Planning - **Thursday evening**: Remove from fridge, feed 1:2:2 - **Friday morning**: Discard all but 50g, feed 1:2:2 - **Friday evening**: Check rise, feed 1:1:1 (or according to recipe needs) - **Saturday morning**: Use at peak rise ## Best Practices 1. **Consistency is Key**: Try to feed at similar times each day 2. **Ratios Matter**: Adjust feeding ratios based on schedule and temperature 3. **Trust Your Senses**: Smell and appearance tell you more than the clock 4. **Keep Records**: Track feedings and outcomes for better understanding 5. **Don't Stress**: Sourdough starters are resilient and forgiving 6. **The Float Test**: Not perfect but helpful - drop starter in water, it should float when ready 7. **Room Temperature**: Affects everything - adjust expectations accordingly 8. **Discard Uses**: Don't waste - use in pancakes, crackers, pizza dough ## Recipe Adjustments When a recipe calls for different starter than you maintain: **Your starter is 100% hydration, recipe calls for stiff (50-60%)**: - Reduce water in recipe by 10-20% - Or convert portion of your starter temporarily **Your starter is 100%, recipe calls for liquid (125%)**: - Add extra water to recipe - Or adjust your starter for one feeding ## Advanced Tips - **Peak vs. Past Peak**: Use at peak for maximum rise, past peak for more sour flavor - **Flour Types**: Whole wheat and rye ferment faster than white flour - **Water Quality**: Chlorinated water can inhibit growth - use filtered if possible - **Seasonal Variations**: May need more frequent feeding in summer, less in winter - **Whole Grain Boost**: Add 10-20% whole wheat/rye to feeding for more activity - **Starter Names**: Many bakers name their starters - it's tradition! ## When to Use This Skill Use the Sourdough Starter Manager when users: - Ask about feeding their sourdough starter - Need help calculating hydration or ratios - Want to prepare starter for baking - Have questions about starter health or troubleshooting - Need storage advice for vacations or breaks - Want to convert between different starter hydrations - Ask about timelines for baking preparation - Need help reviving a neglected or weak starter - Want to understand fermentation schedules - Ask about temperature effects on starter activity ## Important Notes - Every starter is unique and may behave slightly differently - Trust your senses (smell, sight, texture) over rigid timing - Room temperature significantly affects all timelines - When in doubt, feed your starter - it's hard to overfeed - Starters can survive weeks of neglect in the refrigerator - Start fresh if you see mold (colored fuzzy spots) - don't risk it --- *Remember: Sourdough baking is an art and a science. These guidelines are starting points - adjust based on your environment, schedule, and starter's unique personality!*

path: README.md
content: # 🍞 Sourdough Starter Manager

An OpenClaw skill for maintaining healthy sourdough starters with intelligent feeding schedules, precise calculations, and expert troubleshooting.

## What This Skill Does

The Sourdough Starter Manager transforms your AI assistant into a sourdough expert that helps you:

- **Calculate perfect feeding ratios** for any situation
- **Generate feeding schedules** for daily maintenance or pre-bake preparation  
- **Troubleshoot starter problems** with expert diagnosis and recovery protocols
- **Convert between hydration levels** (100%, 75%, etc.)
- **Plan baking timelines** to have starter ready exactly when you need it
- **Track starter health** with clear indicators and monitoring
- **Store starters properly** for vacations or long breaks

## Installation

### Via ClawHub CLI (Recommended)

```bash
# Search for the skill
clawhub search sourdough

# Install
clawhub install sourdough-starter-manager
```

### Manual Installation

1. Create the skill directory:
```bash
mkdir -p ~/.openclaw/skills/sourdough-starter-manager
```

2. Copy `SKILL.md` to the directory:
```bash
cp SKILL.md ~/.openclaw/skills/sourdough-starter-manager/
```

3. Restart OpenClaw or reload skills:
```bash
openclaw reload-skills
```

## Usage Examples

### Basic Feeding
```
You: I need to feed my starter. I have 50g left.
AI: For daily maintenance, I recommend a 1:1:1 ratio feeding:
    - 50g starter (what you have)
    - 50g flour
    - 50g water
    Total: 150g starter after feeding
    
    Timeline: Feed now, it'll be ready in 4-8 hours at room temperature...
```

### Baking Preparation
```
You: I want to bake on Saturday morning. My recipe needs 200g of active starter.
AI: Let me create a preparation timeline for you:

    Thursday Evening (8 PM):
    - Take starter from fridge
    - Feed 1:2:2 ratio (30g starter + 60g flour + 60g water)
    
    Friday Evening (8 PM):
    - Discard down to 50g
    - Feed 1:3:3 ratio (50g starter + 150g flour + 150g water)
    - This gives you 350g total
    
    Saturday Morning (6-8 AM):
    - Starter should be at peak rise
    - Use 200g for your recipe
    - Feed the remaining 150g and return to fridge...
```

### Troubleshooting
```
You: My starter has liquid on top and smells weird
AI: The liquid (hooch) means your starter is hungry. Here's what to do:

    1. Pour off the liquid or stir it back in
    2. Discard all but 50g of starter
    3. Feed with 1:2:2 ratio for extra food:
       - 50g starter + 100g flour + 100g water
    4. Feed every 12 hours for the next 3 days
    5. Monitor for sweet-sour smell and doubling
    
    Your starter should be back to full health in 3-4 days...
```

### Hydration Conversion
```
You: How do I convert my 100% hydration starter to 75%?
AI: Here's how to convert 100g of your 100% starter to 75% hydration:

    Your current starter:
    - 50g flour + 50g water = 100% hydration
    
    To convert to 75%:
    - Keep the 50g flour
    - Reduce water to 37.5g (75% of 50g)
    
    Practical method:
    1. Take 100g of your starter
    2. Add 13g flour
    3. Mix well
    4. You now have ~113g at 75% hydration...
```

## Features

### Smart Calculations
- Automatic hydration percentage calculations
- Feeding ratio conversions (1:1:1, 1:2:2, etc.)
- Target amount back-calculations
- Temperature-adjusted timelines

### Health Monitoring
- Visual indicators (bubbles, rise, texture)
- Smell diagnostics (sweet-sour vs. acetone vs. mold)
- Float test guidance
- Recovery protocols for weak starters

### Timeline Planning
- Same-day baking preparation
- Multi-day advance planning
- Temperature-adjusted schedules
- Contingency planning

### Storage Solutions
- Refrigeration protocols (1-4 weeks)
- Dehydration method (long-term)
- Revival instructions
- Vacation planning

## Requirements

- **OpenClaw**: Compatible with OpenClaw 2.0+
- **Dependencies**: None - pure knowledge skill
- **API Keys**: Not required
- **External Tools**: Not required

## Skill Structure

```
sourdough-starter-manager/
├── SKILL.md           # Main skill definition
└── README.md          # This file
```

## Configuration

No configuration needed! This is a pure knowledge skill that doesn't require any API keys or external services.

If you want to customize when this skill is triggered, you can add this to your `~/.openclaw/openclaw.json`:

```json
{
  "skills": {
    "entries": {
      "sourdough-starter-manager": {
        "enabled": true
      }
    }
  }
}
```

## Use Cases

Perfect for:
- **Home Bakers**: Maintain a healthy starter with minimal effort
- **Beginner Sourdoughers**: Learn the fundamentals with expert guidance
- **Busy Bakers**: Quick calculations and timeline planning
- **Weekend Bakers**: Perfect preparation schedules
- **Travelers**: Storage and revival protocols
- **Troubleshooters**: Diagnose and fix starter problems

## Why This Skill?

Sourdough starters require consistent care and understanding, but the math and timing can be confusing. This skill:

1. **Removes the guesswork** from feeding calculations
2. **Prevents common mistakes** with expert troubleshooting
3. **Saves time** with instant ratio calculations
4. **Reduces waste** with precise amount targeting
5. **Builds confidence** through clear explanations
6. **Adapts to your schedule** with flexible timelines

## Contributing

Found a bug or have a suggestion? Contributions welcome!

1. Fork the repository
2. Create a feature branch
3. Submit a pull request with your improvements

## Tips for Best Results

1. **Provide context**: "I have 50g of starter" vs. just "how do I feed it"
2. **Mention your schedule**: "I want to bake Saturday morning"
3. **Describe issues clearly**: "liquid on top, sour smell" vs. "something's wrong"
4. **Include temperature**: Room temp affects all timelines
5. **Ask follow-ups**: The skill adapts to conversation flow

## Version History

- **v1.0.0** (February 2026): Initial release
  - Core feeding calculations
  - Hydration conversions
  - Troubleshooting guide
  - Baking preparation timelines
  - Storage protocols

## License

MIT License - Feel free to use, modify, and share!

## Author

Created by AM for the OpenClaw community.

## Acknowledgments

Built on the collective wisdom of sourdough bakers worldwide and years of fermentation science.

---

**Happy Baking! 🍞**

*May your starter rise strong and your bread be delicious!*


Security scan verdicts — ClawScan: clean | static analysis: clean | VirusTotal: clean | SkillSpector: clean (LOW)