{
  "title": "Slow Dough Manual",
  "author": "Alberto Wright",
  "version": "1.0",
  "location": "Bethlehem, PA",
  "physics": {
    "threshold_temperature_celsius": 70,
    "tolerance_plus_minus": 2,
    "knead_cycles_active_minutes": 4,
    "knead_cycles_passive_minutes": 2,
    "boiling_water_temp_celsius": 94,
    "float_time_minutes": 3,
    "target_rhythm_hz": 1.0
  },
  "recipe": {
    "potato_mashed_g": 1000,
    "flour_type_00_g": 180,
    "salt_g": 12,
    "output_hydration_factor": 1.2,
    "notes": "No egg. Variable excluded to preserve structural integrity."
  },
  "materials": {
    "surface": "pine",
    "reason": "friction coefficient required for ridge formation"
  },
  "citation_sources": [
    "USDA Potato Composition Database",
    "Journal of Cereal Science: Gelatinization Kinetics",
    "Lehigh Valley Folk Techniques (oral history)"
  ]
}