Drive Open Crumb from your own code

{ "ok": true,  "data":  { ... } }
{ "ok": false, "error": { "code": "...", "message": "...", "status": 402, "details": { ... } } }

{
 "task": "card",
 "today": "2026-10-20",
 "level": "comfortable",
 "starter_hydration": "100",
 "kitchen_c": "24",
 "proof": "fridge",
 "recipe": "Weekend country loaf\n\n450 g bread flour\n50 g whole wheat flour\n375 g water\n100 g active starter (100% hydratio ... (469 characters)",
 "formula": "[{\"ingredient\":\"bread flour\",\"role\":\"flour\",\"grams\":450,\"pct\":90,\"converted\":false},{\"ingredient\":\"whole wheat flour\",\"role\":\"flour\",\"grams\":50,\"pct\":10,\"converted\":false},\"... 3 more\"]",
 "totals": "{\"dough_flour\":500,\"total_flour\":550,\"total_water\":425,\"hydration\":77.3,\"salt_pct\":1.8,\"levain_pct\":20,\"whole_pct\":9.1,\"dough_weight\":985,\"starter_hydration\":100}",
 "bulk_estimate": "{\"low_h\":4.5,\"high_h\":6,\"rise\":\"50-75%\",\"kitchen_c\":24,\"is_estimate\":true}",
 "page_flags": "[]",
 "loaf_signs": "[]",
 "page_verdict": "bake",
 "last_loaf": "Great oven spring, the ear opened well, crumb open and glossy, crust deep brown. Family ate half of it warm."
}

{
 "task": "card",
 "title": "Country Batard: Formula Working Well",
 "verdict": "bake",
 "summary": "This country loaf is ready to bake exactly as written - your last loaf shows the formula and method already working well. A hydration of about 77% with a modest 9% whole wheat, 1.8% salt and a 20% starter share are all in a normal, dependable range for your level. The great oven spring, open glossy crumb and deep brown crust you got describe a well-fermented, well-shaped loaf and a hot enough bake, so there's nothing here to fix. Next time, keep doing what you did - same stretch-and-fold schedule, same bulk cues, same bake - and just watch the bulk a little closer since it's an estimate.",
 "diagnosis": [
  {
   "sign": "great oven spring, open glossy crumb, deep brown crust",
   "cause": "other",
   "note": "This describes a well-timed bulk fermentation, firm enough shaping for a good ear, and a hot bake with enough covered steam time - nothing here points to a problem to fix."
  }
 ],
 "changes": [],
 "steps": [
  {
   "stage": "mix",
   "what": "Mix the bread flour, whole wheat flour and water into a shaggy dough and let it rest.",
   "time": "45 min",
   "cue": ""
  },
  {
   "stage": "mix",
   "what": "Add the starter and salt, squeezing them in until the dough is smooth with no streaks or grainy bits.",
   "time": "",
   "cue": ""
  },
  {
   "stage": "bulk",
   "what": "Do four sets of stretch and folds, spaced about 30 minutes apart, to build strength.",
   "time": "4 folds, 30 min apart",
   "cue": "dough feels tighter and holds its folded shape between sets"
  },
  "... 5 more"
 ],
 "watch": [
  "Trust the rise and bubbles over the clock for bulk - it's still just an estimate.",
  "Keep the same squeeze-in mix and fold schedule since they worked well this time.",
  "... 2 more"
 ],
 "numbers": [
  "Hydration 77.3% with the starter",
  "Salt 1.8% of all flour",
  "... 2 more"
 ]
}

{
 "task": "card",
 "today": "2026-10-20",
 "level": "comfortable",
 "starter_hydration": "100",
 "kitchen_c": "20",
 "proof": "counter",
 "recipe": "Half whole wheat sourdough\n- 250g whole wheat flour\n- 250g bread flour\n- 340g water\n- 75g starter\n- 10g salt\n- ... (270 characters)",
 "formula": "[{\"ingredient\":\"whole wheat flour\",\"role\":\"flour\",\"grams\":250,\"pct\":50,\"converted\":false},{\"ingredient\":\"bread flour\",\"role\":\"flour\",\"grams\":250,\"pct\":50,\"converted\":false},\"... 4 more\"]",
 "totals": "{\"dough_flour\":500,\"total_flour\":537.5,\"total_water\":377.5,\"hydration\":70.2,\"salt_pct\":1.9,\"levain_pct\":15,\"whole_pct\":46.5,\"dough_weight\":940,\"starter_hydration\":100}",
 "bulk_estimate": "{\"low_h\":8,\"high_h\":11,\"rise\":\"about 50%\",\"kitchen_c\":20,\"is_estimate\":true}",
 "page_flags": "[{\"level\":\"warn\",\"text\":\"46.5% of the flour is whole grain at 70.2% hydration - whole grain drinks more water; the dough may bake dense.\"}]",
 "loaf_signs": "[{\"sign\":\"dense or little rise\",\"likely\":\"under-fermented\"},{\"sign\":\"gummy crumb\",\"likely\":\"under-fermented or under-baked\"}]",
 "page_verdict": "adjust",
 "last_loaf": "Dense and tight crumb, a bit gummy near the bottom, it barely rose in the oven. The dough only grew a little d ... (132 characters)"
}

{
 "task": "card",
 "title": "Give This Loaf A Longer Bulk",
 "verdict": "adjust",
 "summary": "This formula is close to sound - the main problem was time, not the recipe itself. Your bulk only ran 4 hours, while the page's own estimate for a 20 C kitchen and your starter share is about 8-11 hours, so the dough went into the oven under-fermented, which explains the dense, tight, gummy crumb and the weak oven rise. The page also flagged that 70% hydration is on the low side for a dough that's 46.5% whole grain, so a little more water has been added to ease that. Next time, let the bulk run by the dough's own signs - about 50% rise, a domed top and bubbles at the edges - rather than stopping at 4 hours.",
 "diagnosis": [
  {
   "sign": "dense and tight crumb, barely rose in the oven",
   "cause": "under_fermented",
   "note": "The dough only grew a little during the 4 hour bulk, far short of the page's own 8-11 hour estimate for a 20 C kitchen and your starter share, so there wasn't enough gas or structure built before baking."
  },
  {
   "sign": "gummy near the bottom",
   "cause": "under_fermented",
   "note": "An under-fermented crumb often reads as gummy near the base once it's cut; the page also flagged that 70% hydration is on the low side for a dough that's 46.5% whole grain, which can bake denser and add to that gummy feel."
  }
 ],
 "changes": [
  {
   "ingredient": "water",
   "from_g": 340,
   "to_g": 366,
   "why": "More water brings the hydration to about 75%, matching the page's flag that this whole-grain share needs more water so the crumb doesn't bake as dense."
  }
 ],
 "steps": [
  {
   "stage": "mix",
   "what": "Mix the flours, water and starter together until no dry flour remains, then work in the salt and honey; knead about 5 minutes until the dough is smooth and holds together.",
   "time": "5 min",
   "cue": ""
  },
  {
   "stage": "bulk",
   "what": "Bulk ferment at room temperature, folding the dough gently in the bowl two or three times over the first couple of hours to build strength.",
   "time": "about 8-11 h (estimate)",
   "cue": "Dough looks domed and has risen about 50%, with bubbles at the surface and sides, and jiggles like jelly when you nudge the bowl - go by this, not the clock; 4 hours was far short last time."
  },
  {
   "stage": "shape",
   "what": "Turn the dough out onto a lightly floured surface and shape it into a tight boule or batard.",
   "time": "",
   "cue": ""
  },
  "... 3 more"
 ],
 "watch": [
  "Let the bulk go by the dough's signs - about 50% rise, a domed top, bubbles at the edges - not the clock.",
  "Use the poke test before baking to confirm the final proof, since timing can run slower than you'd expect.",
  "... 2 more"
 ],
 "numbers": [
  "Hydration about 75% of all the flour, starter included (up from 70%, after adding water)",
  "Salt 1.9% of all the flour",
  "... 2 more"
 ]
}

{
 "task": "card",
 "today": "2026-10-20",
 "level": "beginner",
 "starter_hydration": "100",
 "kitchen_c": "17",
 "proof": "fridge",
 "recipe": "My first sourdough (found online, changed a bit)\n500 g all-purpose flour\n460 g water\n25 g starter\n17 g salt\n\nM ... (245 characters)",
 "formula": "[{\"ingredient\":\"all-purpose flour\",\"role\":\"flour\",\"grams\":500,\"pct\":100,\"converted\":false},{\"ingredient\":\"water\",\"role\":\"water\",\"grams\":460,\"pct\":92,\"converted\":false},\"... 2 more\"]",
 "totals": "{\"dough_flour\":500,\"total_flour\":512.5,\"total_water\":472.5,\"hydration\":92.2,\"salt_pct\":3.3,\"levain_pct\":5,\"whole_pct\":0,\"dough_weight\":1002,\"starter_hydration\":100}",
 "bulk_estimate": "{\"low_h\":20,\"high_h\":24,\"rise\":\"50-75%\",\"kitchen_c\":17,\"is_estimate\":true}",
 "page_flags": "[{\"level\":\"fix\",\"text\":\"Salt is 3.3% of the flour - far above the usual 1.8-2.2%; it will taste salty and slow the starter.\"},{\"level\":\"warn\",\"text\":\"Hydration is 92.2% - very wet; hard to shape even for practised hands.\"},\"... 2 more\"]",
 "loaf_signs": "[{\"sign\":\"spread flat\",\"likely\":\"over-fermented or weak shaping\"},{\"sign\":\"tunnel under the crust\",\"likely\":\"under-fermented or loose shaping\"},\"... 3 more\"]",
 "page_verdict": "rework",
 "last_loaf": "It was sticky and impossible to shape, spread flat like a pancake in the oven, very sour and pale, with a big  ... (137 characters)"
}

{
 "task": "card",
 "title": "Too wet, too salty, too little starter",
 "verdict": "rework",
 "summary": "This recipe needs a rework, not a small tweak. The dough was far too wet at 92% hydration and far too salty at 3.3% of all the flour, and with only 5% starter in a cool kitchen the six-hour counter bulk was nowhere near long enough to finish. That combination explains your notes: a dough too slack to shape, a flat spread in the oven, a sour taste, a pale crust and a tunnel under the crust. For the next bake, cut the water to bring hydration to about 70%, roughly quadruple the starter to speed up fermentation, and bring the salt down to about 2.0% of all the flour, then judge bulk by how the dough looks rather than the clock.",
 "diagnosis": [
  {
   "sign": "sticky and impossible to shape",
   "cause": "formula",
   "note": "At 92% hydration this dough carries far more water than all-purpose flour and a first attempt can comfortably handle, which is what made it slack and unworkable."
  },
  {
   "sign": "spread flat like a pancake in the oven",
   "cause": "shaping",
   "note": "A dough this wet is hard to shape with any tension, so it had little structure left to hold its shape once it went into the oven."
  },
  "... 3 more"
 ],
 "changes": [
  {
   "ingredient": "starter",
   "from_g": 25,
   "to_g": 100,
   "why": "More starter, about 20% of the flour, ferments faster and more reliably in a cool kitchen."
  },
  {
   "ingredient": "water",
   "from_g": 460,
   "to_g": 335,
   "why": "Brings hydration down to about 70% of all the flour, a dough a beginner can actually shape."
  },
  {
   "ingredient": "salt",
   "from_g": 17,
   "to_g": 11,
   "why": "Brings salt to about 2.0% of all the flour, the usual range; too much salt also slows the starter."
  }
 ],
 "steps": [
  {
   "stage": "mix",
   "what": "Mix the flour, water and starter until no dry flour remains, then mix in the salt until it disappears.",
   "time": "",
   "cue": ""
  },
  {
   "stage": "bulk",
   "what": "Let the dough rise at room temperature, folding it in the bowl every 30-45 minutes for the first two hours to build strength, then leave it undisturbed to finish.",
   "time": "about 11-13 h (estimate)",
   "cue": "well risen and domed on top, with bubbles at the surface and sides, and a jiggle when the bowl is nudged"
  },
  {
   "stage": "shape",
   "what": "Turn the dough out and shape it firmly into a tight round, building surface tension on the outside; the lower hydration makes this much easier to manage than before.",
   "time": "",
   "cue": ""
  },
  "... 3 more"
 ],
 "watch": [
  "Judge bulk by how the dough looks, not the clock - in a cool kitchen it can take 11-13 hours even with more starter.",
  "The dough should feel noticeably less sticky at the new hydration, but still handle it gently when shaping.",
  "... 2 more"
 ],
 "numbers": [
  "Hydration 70% after the change, down from 92%",
  "Salt 2.0% of all the flour after the change, down from 3.3%",
  "... 2 more"
 ]
}

const K = CrumbKit;
const recipe = "450 g bread flour\n50 g whole wheat flour\n375 g water\n100 g starter\n10 g salt\n\nMix, rest, fold, shape, cold proof, bake.";
const st = K.state({ recipe, starter_h: "100", temp: "24", unit: "C", level: "comfortable", proof: "fridge", start: "09:00", makes: "1", loaves: "2", last_loaf: "" });
console.log(st.math.hydration, st.math.salt_pct, st.bulk, st.flags, st.verdict);   // baker's math, bulk estimate, flags, bake|adjust|rework
const wire = K.toWire(K.buildInput(st, { today: "2026-10-20" }).input);            // POST this to /estimate and /run
// later: const reply = K.normalize(K.parseReply(job.output.output));
// const { notes, after } = K.check(reply, st);   // after.math = the baker's math with the changes applied

BASE="https://api.skillsafe.ai/v1/app-api"
TOKEN="paste-your-token-here"   # from https://open-crumb.skillsafe.ai/tokens.html
api() { # api METHOD PATH [JSON-BODY]
  curl -s -X "$1" "$BASE$2" -H "Content-Type: application/json" \
    ${TOKEN:+-H "Authorization: Bearer $TOKEN"} ${3:+--data "$3"}
}

# a guest token (enough for /me and /estimate); a run needs your personal token from /tokens.html
TOKEN=$(curl -s -X POST "$BASE/guest" -H "Content-Type: application/json" -d '{"slug":"open-crumb"}' | jq -r '.data.token')

api GET /me | jq '.data | {subject_type, credits}' 

# input.json: the run input object - {"task": "card", "today": "2026-10-20", "level": "comfortable", "starter_hydration": "100", "kitchen_c": "20", "proof": "counter", "recipe": "Half whole wheat sourdough\n- 250g whole wheat flour ...", "formula": "[...]", "totals": "{...}", "bulk_estimate": "{...}", "page_flags": "[...]", "loaf_signs": "[...]", "page_verdict": "adjust", "last_loaf": "Dense and tight crumb ..."}
api POST /estimate "$(cat input.json)" | jq '.data | {hold_credits, min_credits, model, model_alias, markup_bps, warnings}' 

KEY="open-crumb:card:$(shasum -a 256 input.json | cut -c1-16):a1"
JOB=$(curl -s -X POST "$BASE/run" -H "Content-Type: application/json" -H "Authorization: Bearer $TOKEN" \
  -H "Idempotency-Key: $KEY" --data @input.json | jq -r '.data.job_id')
while :; do
  J=$(api GET "/jobs/$JOB"); S=$(echo "$J" | jq -r '.data.status')
  case "$S" in succeeded|failed|cancelled) break;; esac; sleep 2
done
echo "$J" | jq -r '.data.output.output' > reply.json   # one JSON object, the reply contract
echo "$J" | jq '.data | {charged_credits, truncated}' 

# Server-Sent Events: tick/delta events while the job runs, then a final event with the job
curl -N -s -X POST "$BASE/run-stream" -H "Content-Type: application/json" -H "Authorization: Bearer $TOKEN" \
  -H "Idempotency-Key: open-crumb:card:$(shasum -a 256 input.json | cut -c1-16):a1" --data @input.json