{
  "schemaVersion": "1.0",
  "item": {
    "slug": "sourdough-starter-manager",
    "name": "Sourdough Starter Manager",
    "source": "tencent",
    "type": "skill",
    "category": "AI 智能",
    "sourceUrl": "https://clawhub.ai/akhmittra/sourdough-starter-manager",
    "canonicalUrl": "https://clawhub.ai/akhmittra/sourdough-starter-manager",
    "targetPlatform": "OpenClaw"
  },
  "install": {
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    "sourceDownloadUrl": "https://wry-manatee-359.convex.site/api/v1/download?slug=sourdough-starter-manager",
    "sourcePlatform": "tencent",
    "targetPlatform": "OpenClaw",
    "installMethod": "Manual import",
    "extraction": "Extract archive",
    "prerequisites": [
      "OpenClaw"
    ],
    "packageFormat": "ZIP package",
    "includedAssets": [
      "README.md",
      "SKILL.md"
    ],
    "primaryDoc": "SKILL.md",
    "quickSetup": [
      "Download the package from Yavira.",
      "Extract the archive and review SKILL.md first.",
      "Import or place the package into your OpenClaw setup."
    ],
    "agentAssist": {
      "summary": "Hand the extracted package to your coding agent with a concrete install brief instead of figuring it out manually.",
      "steps": [
        "Download the package from Yavira.",
        "Extract it into a folder your agent can access.",
        "Paste one of the prompts below and point your agent at the extracted folder."
      ],
      "prompts": [
        {
          "label": "New install",
          "body": "I downloaded a skill package from Yavira. Read SKILL.md from the extracted folder and install it by following the included instructions. Then review README.md for any prerequisites, environment setup, or post-install checks. Tell me what you changed and call out any manual steps you could not complete."
        },
        {
          "label": "Upgrade existing",
          "body": "I downloaded an updated skill package from Yavira. Read SKILL.md from the extracted folder, compare it with my current installation, and upgrade it while preserving any custom configuration unless the package docs explicitly say otherwise. Then review README.md for any prerequisites, environment setup, or post-install checks. Summarize what changed and any follow-up checks I should run."
        }
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      "checkedAt": "2026-04-30T16:55:25.780Z",
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      },
      "scope": "source",
      "summary": "Source download looks usable.",
      "detail": "Yavira can redirect you to the upstream package for this source.",
      "primaryActionLabel": "Download for OpenClaw",
      "primaryActionHref": "/downloads/sourdough-starter-manager"
    },
    "validation": {
      "installChecklist": [
        "Use the Yavira download entry.",
        "Review SKILL.md after the package is downloaded.",
        "Confirm the extracted package contains the expected setup assets."
      ],
      "postInstallChecks": [
        "Confirm the extracted package includes the expected docs or setup files.",
        "Validate the skill or prompts are available in your target agent workspace.",
        "Capture any manual follow-up steps the agent could not complete."
      ]
    },
    "downloadPageUrl": "https://openagent3.xyz/downloads/sourdough-starter-manager",
    "agentPageUrl": "https://openagent3.xyz/skills/sourdough-starter-manager/agent",
    "manifestUrl": "https://openagent3.xyz/skills/sourdough-starter-manager/agent.json",
    "briefUrl": "https://openagent3.xyz/skills/sourdough-starter-manager/agent.md"
  },
  "agentAssist": {
    "summary": "Hand the extracted package to your coding agent with a concrete install brief instead of figuring it out manually.",
    "steps": [
      "Download the package from Yavira.",
      "Extract it into a folder your agent can access.",
      "Paste one of the prompts below and point your agent at the extracted folder."
    ],
    "prompts": [
      {
        "label": "New install",
        "body": "I downloaded a skill package from Yavira. Read SKILL.md from the extracted folder and install it by following the included instructions. Then review README.md for any prerequisites, environment setup, or post-install checks. Tell me what you changed and call out any manual steps you could not complete."
      },
      {
        "label": "Upgrade existing",
        "body": "I downloaded an updated skill package from Yavira. Read SKILL.md from the extracted folder, compare it with my current installation, and upgrade it while preserving any custom configuration unless the package docs explicitly say otherwise. Then review README.md for any prerequisites, environment setup, or post-install checks. Summarize what changed and any follow-up checks I should run."
      }
    ]
  },
  "documentation": {
    "source": "clawhub",
    "primaryDoc": "SKILL.md",
    "sections": [
      {
        "title": "Description",
        "body": "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."
      },
      {
        "title": "1. Feeding Schedule Management",
        "body": "Calculate feeding ratios (starter:flour:water)\nGenerate maintenance schedules (daily, weekly, refrigerated)\nCreate pre-bake preparation timelines\nTrack feeding history and patterns\nSet reminders for upcoming feedings"
      },
      {
        "title": "2. Hydration Calculations",
        "body": "Calculate current starter hydration percentage\nConvert between different hydration levels (e.g., 100% to 75%)\nAdjust recipes for different starter hydrations\nCalculate flour and water needed for target amounts"
      },
      {
        "title": "3. Health Monitoring & Troubleshooting",
        "body": "Diagnose common starter problems\nTrack rise times and peak activity\nMonitor smell, consistency, and appearance\nProvide recovery protocols for neglected starters\nIdentify contamination vs. normal fermentation"
      },
      {
        "title": "4. Baking Preparation",
        "body": "Calculate starter amounts needed for recipes\nGenerate feeding schedules to reach target amounts\nPlan multi-day preparation timelines\nAdjust for room temperature variations\nOptimize timing for specific bake schedules"
      },
      {
        "title": "Example 1: Daily Maintenance Feeding",
        "body": "User: \"I need to feed my starter. I have 50g of starter right now.\"\n\nAssistant Response:\n\nSuggests 1:1:1 ratio feeding (50g starter : 50g flour : 50g water)\nNotes this will yield 150g total\nRecommends discarding excess if not baking soon\nProvides timeline: feed now, ready in 4-8 hours at room temp (68-75°F)"
      },
      {
        "title": "Example 2: Pre-Bake Preparation",
        "body": "User: \"I want to bake bread on Saturday morning. My recipe needs 200g of active starter.\"\n\nAssistant Response:\n\nCalculates backward timeline from Saturday morning\nSuggests feeding schedule: Thursday night and Friday evening\nProvides specific amounts to feed at each stage\nWarns about room temperature considerations\nOffers contingency plan if starter doesn't rise as expected"
      },
      {
        "title": "Example 3: Hydration Conversion",
        "body": "User: \"My starter is at 100% hydration but the recipe calls for 75% hydration. How do I convert?\"\n\nAssistant Response:\n\nExplains hydration percentage concept\nCalculates flour/water adjustments needed\nProvides step-by-step conversion process\nSuggests how to maintain a 75% starter vs. one-time conversion\nNotes texture and consistency differences"
      },
      {
        "title": "Example 4: Troubleshooting",
        "body": "User: \"My starter smells like nail polish remover and hasn't risen in days.\"\n\nAssistant Response:\n\nIdentifies likely cause: hooch formation and starvation\nDiagnoses: needs more frequent feeding\nProvides recovery protocol:\n\nPour off liquid (hooch)\nDiscard 75% of starter\nFeed with 1:2:2 ratio (more food to revive it)\nFeed every 12 hours for 3-4 days\nMonitor for sweet-sour smell and doubling\n\n\nSets realistic recovery timeline\nExplains when to discard and start fresh"
      },
      {
        "title": "Example 5: Long-Term Storage",
        "body": "User: \"I'm going on vacation for 2 weeks. How do I store my starter?\"\n\nAssistant Response:\n\nRecommends refrigeration method\nFeeding protocol before storage: 1:5:5 ratio (well-fed)\nStorage instructions: airtight container with room to expand\nRevival instructions for return\nAlternative: dehydration method for longer storage\nNotes on starter resilience (can survive months in fridge)"
      },
      {
        "title": "Hydration Percentage",
        "body": "Hydration % = (Water Weight / Flour Weight) × 100\n\nExample:\n50g flour + 50g water = 100% hydration\n50g flour + 37.5g water = 75% hydration"
      },
      {
        "title": "Feeding Ratio Notation",
        "body": "1:1:1 = 1 part starter : 1 part flour : 1 part water\n1:2:2 = 1 part starter : 2 parts flour : 2 parts water\n\nExample with 50g starter:\n1:2:2 = 50g starter + 100g flour + 100g water = 250g total"
      },
      {
        "title": "Target Amount Calculation",
        "body": "To get X grams of starter at ratio R:S:F:W\n\nIf ratio is 1:2:2 and you need 200g:\n- Total parts = 1+2+2 = 5\n- Starter needed = 200/5 × 1 = 40g\n- Flour needed = 200/5 × 2 = 80g\n- Water needed = 200/5 × 2 = 80g"
      },
      {
        "title": "Common Issues",
        "body": "Not Rising / Slow Activity\n\nLikely causes: Too cold, needs more frequent feeding, weak starter\nSolutions: Move to warmer spot (75-80°F), increase feeding frequency, try 1:2:2 ratio\n\nLiquid on Top (Hooch)\n\nCause: Starter is hungry and has consumed available food\nSolution: Stir back in or pour off, then feed immediately\n\nMold Growth\n\nIdentification: Fuzzy colored spots (green, pink, orange)\nAction: Discard entire starter, sanitize container, start fresh\nPrevention: Regular feeding, clean utensils, proper ratios\n\nAcetone/Nail Polish Smell\n\nCause: Starvation and alcohol production\nSolution: Feed more frequently with higher flour ratios\n\nNo Bubbles After Several Days\n\nPossible causes: Chlorinated water, non-organic flour, too cold\nSolutions: Use filtered water, try organic flour, increase temperature"
      },
      {
        "title": "Health Indicators",
        "body": "Healthy Starter Signs:\n\nDoubles in size within 4-8 hours of feeding\nPleasant sweet-sour smell\nBubbles throughout\nPasses float test (drop in water and it floats)\nElastic, stretchy consistency\n\nUnhealthy Starter Signs:\n\nNo rise after 12+ hours\nOffensive smell (not just sour)\nNo bubbles\nWatery consistency that doesn't improve\nColored spots or mold"
      },
      {
        "title": "Refrigeration (Best for 1-4 week breaks)",
        "body": "Feed with 1:5:5 ratio\nLet rise to peak (4-8 hours)\nSeal in container with room to expand\nRefrigerate\nCan last months with occasional feeding (every 2-4 weeks)"
      },
      {
        "title": "Dehydration (Best for long-term storage)",
        "body": "Feed starter and wait until peak rise\nSpread thin layer on parchment paper\nAir dry completely (2-3 days) or use dehydrator\nBreak into flakes and store in airtight container\nRehydrate with equal parts flour and water"
      },
      {
        "title": "Freezing (Not recommended)",
        "body": "Can damage yeast and bacterial cultures\nMay not revive successfully"
      },
      {
        "title": "Temperature Guidelines",
        "body": "TemperatureActivity LevelFeeding Frequency65-70°FSlowEvery 24 hours70-75°FModerateEvery 12-24 hours75-80°FActiveEvery 8-12 hours80-85°FVery ActiveEvery 6-8 hours85°F+Too HotRisk of bad bacteria"
      },
      {
        "title": "Same-Day Bake (8-12 hours notice)",
        "body": "Take refrigerated starter out\nFeed 1:2:2 ratio\nUse when doubled (4-8 hours depending on temp)"
      },
      {
        "title": "Next-Day Bake",
        "body": "Evening before: Feed refrigerated starter 1:1:1\nMorning of bake: Starter should be at peak, ready to use"
      },
      {
        "title": "Weekend Bake Planning",
        "body": "Thursday evening: Remove from fridge, feed 1:2:2\nFriday morning: Discard all but 50g, feed 1:2:2\nFriday evening: Check rise, feed 1:1:1 (or according to recipe needs)\nSaturday morning: Use at peak rise"
      },
      {
        "title": "Best Practices",
        "body": "Consistency is Key: Try to feed at similar times each day\nRatios Matter: Adjust feeding ratios based on schedule and temperature\nTrust Your Senses: Smell and appearance tell you more than the clock\nKeep Records: Track feedings and outcomes for better understanding\nDon't Stress: Sourdough starters are resilient and forgiving\nThe Float Test: Not perfect but helpful - drop starter in water, it should float when ready\nRoom Temperature: Affects everything - adjust expectations accordingly\nDiscard Uses: Don't waste - use in pancakes, crackers, pizza dough"
      },
      {
        "title": "Recipe Adjustments",
        "body": "When a recipe calls for different starter than you maintain:\n\nYour starter is 100% hydration, recipe calls for stiff (50-60%):\n\nReduce water in recipe by 10-20%\nOr convert portion of your starter temporarily\n\nYour starter is 100%, recipe calls for liquid (125%):\n\nAdd extra water to recipe\nOr adjust your starter for one feeding"
      },
      {
        "title": "Advanced Tips",
        "body": "Peak vs. Past Peak: Use at peak for maximum rise, past peak for more sour flavor\nFlour Types: Whole wheat and rye ferment faster than white flour\nWater Quality: Chlorinated water can inhibit growth - use filtered if possible\nSeasonal Variations: May need more frequent feeding in summer, less in winter\nWhole Grain Boost: Add 10-20% whole wheat/rye to feeding for more activity\nStarter Names: Many bakers name their starters - it's tradition!"
      },
      {
        "title": "When to Use This Skill",
        "body": "Use the Sourdough Starter Manager when users:\n\nAsk about feeding their sourdough starter\nNeed help calculating hydration or ratios\nWant to prepare starter for baking\nHave questions about starter health or troubleshooting\nNeed storage advice for vacations or breaks\nWant to convert between different starter hydrations\nAsk about timelines for baking preparation\nNeed help reviving a neglected or weak starter\nWant to understand fermentation schedules\nAsk about temperature effects on starter activity"
      },
      {
        "title": "Important Notes",
        "body": "Every starter is unique and may behave slightly differently\nTrust your senses (smell, sight, texture) over rigid timing\nRoom temperature significantly affects all timelines\nWhen in doubt, feed your starter - it's hard to overfeed\nStarters can survive weeks of neglect in the refrigerator\nStart fresh if you see mold (colored fuzzy spots) - don't risk it\n\nRemember: Sourdough baking is an art and a science. These guidelines are starting points - adjust based on your environment, schedule, and starter's unique personality!"
      }
    ],
    "body": "Sourdough Starter Manager\nDescription\n\nThe 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.\n\nCore Capabilities\n1. Feeding Schedule Management\nCalculate feeding ratios (starter:flour:water)\nGenerate maintenance schedules (daily, weekly, refrigerated)\nCreate pre-bake preparation timelines\nTrack feeding history and patterns\nSet reminders for upcoming feedings\n2. Hydration Calculations\nCalculate current starter hydration percentage\nConvert between different hydration levels (e.g., 100% to 75%)\nAdjust recipes for different starter hydrations\nCalculate flour and water needed for target amounts\n3. Health Monitoring & Troubleshooting\nDiagnose common starter problems\nTrack rise times and peak activity\nMonitor smell, consistency, and appearance\nProvide recovery protocols for neglected starters\nIdentify contamination vs. normal fermentation\n4. Baking Preparation\nCalculate starter amounts needed for recipes\nGenerate feeding schedules to reach target amounts\nPlan multi-day preparation timelines\nAdjust for room temperature variations\nOptimize timing for specific bake schedules\nUsage Examples\nExample 1: Daily Maintenance Feeding\n\nUser: \"I need to feed my starter. I have 50g of starter right now.\"\n\nAssistant Response:\n\nSuggests 1:1:1 ratio feeding (50g starter : 50g flour : 50g water)\nNotes this will yield 150g total\nRecommends discarding excess if not baking soon\nProvides timeline: feed now, ready in 4-8 hours at room temp (68-75°F)\nExample 2: Pre-Bake Preparation\n\nUser: \"I want to bake bread on Saturday morning. My recipe needs 200g of active starter.\"\n\nAssistant Response:\n\nCalculates backward timeline from Saturday morning\nSuggests feeding schedule: Thursday night and Friday evening\nProvides specific amounts to feed at each stage\nWarns about room temperature considerations\nOffers contingency plan if starter doesn't rise as expected\nExample 3: Hydration Conversion\n\nUser: \"My starter is at 100% hydration but the recipe calls for 75% hydration. How do I convert?\"\n\nAssistant Response:\n\nExplains hydration percentage concept\nCalculates flour/water adjustments needed\nProvides step-by-step conversion process\nSuggests how to maintain a 75% starter vs. one-time conversion\nNotes texture and consistency differences\nExample 4: Troubleshooting\n\nUser: \"My starter smells like nail polish remover and hasn't risen in days.\"\n\nAssistant Response:\n\nIdentifies likely cause: hooch formation and starvation\nDiagnoses: needs more frequent feeding\nProvides recovery protocol:\nPour off liquid (hooch)\nDiscard 75% of starter\nFeed with 1:2:2 ratio (more food to revive it)\nFeed every 12 hours for 3-4 days\nMonitor for sweet-sour smell and doubling\nSets realistic recovery timeline\nExplains when to discard and start fresh\nExample 5: Long-Term Storage\n\nUser: \"I'm going on vacation for 2 weeks. How do I store my starter?\"\n\nAssistant Response:\n\nRecommends refrigeration method\nFeeding protocol before storage: 1:5:5 ratio (well-fed)\nStorage instructions: airtight container with room to expand\nRevival instructions for return\nAlternative: dehydration method for longer storage\nNotes on starter resilience (can survive months in fridge)\nKey Formulas & Calculations\nHydration Percentage\nHydration % = (Water Weight / Flour Weight) × 100\n\nExample:\n50g flour + 50g water = 100% hydration\n50g flour + 37.5g water = 75% hydration\n\nFeeding Ratio Notation\n1:1:1 = 1 part starter : 1 part flour : 1 part water\n1:2:2 = 1 part starter : 2 parts flour : 2 parts water\n\nExample with 50g starter:\n1:2:2 = 50g starter + 100g flour + 100g water = 250g total\n\nTarget Amount Calculation\nTo get X grams of starter at ratio R:S:F:W\n\nIf ratio is 1:2:2 and you need 200g:\n- Total parts = 1+2+2 = 5\n- Starter needed = 200/5 × 1 = 40g\n- Flour needed = 200/5 × 2 = 80g\n- Water needed = 200/5 × 2 = 80g\n\nTroubleshooting Guide\nCommon Issues\n\nNot Rising / Slow Activity\n\nLikely causes: Too cold, needs more frequent feeding, weak starter\nSolutions: Move to warmer spot (75-80°F), increase feeding frequency, try 1:2:2 ratio\n\nLiquid on Top (Hooch)\n\nCause: Starter is hungry and has consumed available food\nSolution: Stir back in or pour off, then feed immediately\n\nMold Growth\n\nIdentification: Fuzzy colored spots (green, pink, orange)\nAction: Discard entire starter, sanitize container, start fresh\nPrevention: Regular feeding, clean utensils, proper ratios\n\nAcetone/Nail Polish Smell\n\nCause: Starvation and alcohol production\nSolution: Feed more frequently with higher flour ratios\n\nNo Bubbles After Several Days\n\nPossible causes: Chlorinated water, non-organic flour, too cold\nSolutions: Use filtered water, try organic flour, increase temperature\nHealth Indicators\n\nHealthy Starter Signs:\n\nDoubles in size within 4-8 hours of feeding\nPleasant sweet-sour smell\nBubbles throughout\nPasses float test (drop in water and it floats)\nElastic, stretchy consistency\n\nUnhealthy Starter Signs:\n\nNo rise after 12+ hours\nOffensive smell (not just sour)\nNo bubbles\nWatery consistency that doesn't improve\nColored spots or mold\nStorage Methods\nRefrigeration (Best for 1-4 week breaks)\nFeed with 1:5:5 ratio\nLet rise to peak (4-8 hours)\nSeal in container with room to expand\nRefrigerate\nCan last months with occasional feeding (every 2-4 weeks)\nDehydration (Best for long-term storage)\nFeed starter and wait until peak rise\nSpread thin layer on parchment paper\nAir dry completely (2-3 days) or use dehydrator\nBreak into flakes and store in airtight container\nRehydrate with equal parts flour and water\nFreezing (Not recommended)\nCan damage yeast and bacterial cultures\nMay not revive successfully\nTemperature Guidelines\nTemperature\tActivity Level\tFeeding Frequency\n65-70°F\tSlow\tEvery 24 hours\n70-75°F\tModerate\tEvery 12-24 hours\n75-80°F\tActive\tEvery 8-12 hours\n80-85°F\tVery Active\tEvery 6-8 hours\n85°F+\tToo Hot\tRisk of bad bacteria\nBaking Preparation Timeline\nSame-Day Bake (8-12 hours notice)\nTake refrigerated starter out\nFeed 1:2:2 ratio\nUse when doubled (4-8 hours depending on temp)\nNext-Day Bake\nEvening before: Feed refrigerated starter 1:1:1\nMorning of bake: Starter should be at peak, ready to use\nWeekend Bake Planning\nThursday evening: Remove from fridge, feed 1:2:2\nFriday morning: Discard all but 50g, feed 1:2:2\nFriday evening: Check rise, feed 1:1:1 (or according to recipe needs)\nSaturday morning: Use at peak rise\nBest Practices\nConsistency is Key: Try to feed at similar times each day\nRatios Matter: Adjust feeding ratios based on schedule and temperature\nTrust Your Senses: Smell and appearance tell you more than the clock\nKeep Records: Track feedings and outcomes for better understanding\nDon't Stress: Sourdough starters are resilient and forgiving\nThe Float Test: Not perfect but helpful - drop starter in water, it should float when ready\nRoom Temperature: Affects everything - adjust expectations accordingly\nDiscard Uses: Don't waste - use in pancakes, crackers, pizza dough\nRecipe Adjustments\n\nWhen a recipe calls for different starter than you maintain:\n\nYour starter is 100% hydration, recipe calls for stiff (50-60%):\n\nReduce water in recipe by 10-20%\nOr convert portion of your starter temporarily\n\nYour starter is 100%, recipe calls for liquid (125%):\n\nAdd extra water to recipe\nOr adjust your starter for one feeding\nAdvanced Tips\nPeak vs. Past Peak: Use at peak for maximum rise, past peak for more sour flavor\nFlour Types: Whole wheat and rye ferment faster than white flour\nWater Quality: Chlorinated water can inhibit growth - use filtered if possible\nSeasonal Variations: May need more frequent feeding in summer, less in winter\nWhole Grain Boost: Add 10-20% whole wheat/rye to feeding for more activity\nStarter Names: Many bakers name their starters - it's tradition!\nWhen to Use This Skill\n\nUse the Sourdough Starter Manager when users:\n\nAsk about feeding their sourdough starter\nNeed help calculating hydration or ratios\nWant to prepare starter for baking\nHave questions about starter health or troubleshooting\nNeed storage advice for vacations or breaks\nWant to convert between different starter hydrations\nAsk about timelines for baking preparation\nNeed help reviving a neglected or weak starter\nWant to understand fermentation schedules\nAsk about temperature effects on starter activity\nImportant Notes\nEvery starter is unique and may behave slightly differently\nTrust your senses (smell, sight, texture) over rigid timing\nRoom temperature significantly affects all timelines\nWhen in doubt, feed your starter - it's hard to overfeed\nStarters can survive weeks of neglect in the refrigerator\nStart fresh if you see mold (colored fuzzy spots) - don't risk it\n\nRemember: Sourdough baking is an art and a science. These guidelines are starting points - adjust based on your environment, schedule, and starter's unique personality!"
  },
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    "provenanceUrl": "https://clawhub.ai/akhmittra/sourdough-starter-manager",
    "publisherUrl": "https://clawhub.ai/akhmittra/sourdough-starter-manager",
    "owner": "akhmittra",
    "version": "1.0.0",
    "license": null,
    "verificationStatus": "Indexed source record"
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