[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"project-78401":3},{"id":4,"name":5,"fullName":6,"owner":7,"repo":5,"description":8,"homepage":9,"htmlUrl":9,"language":10,"languages":9,"totalLinesOfCode":9,"stars":11,"forks":12,"watchers":13,"openIssues":13,"contributorsCount":14,"subscribersCount":14,"size":14,"stars1d":14,"stars7d":14,"stars30d":15,"stars90d":14,"forks30d":14,"starsTrendScore":14,"compositeScore":16,"rankGlobal":9,"rankLanguage":9,"license":17,"archived":18,"fork":18,"defaultBranch":19,"hasWiki":20,"hasPages":18,"topics":21,"createdAt":9,"pushedAt":9,"updatedAt":22,"readmeContent":23,"aiSummary":24,"trendingCount":14,"starSnapshotCount":14,"syncStatus":25,"lastSyncTime":26,"discoverSource":27},78401,"lcb-baker-agent","chefkannofriend-source\u002Flcb-baker-agent","chefkannofriend-source","Claude Code subagent for pastry recipe lookup and Baker's Percentage calculation",null,"Python",123,33,1,0,9,4.59,"MIT License",false,"main",true,[],"2026-06-12 02:03:47","# LCB Baker Agent\n\nA [Claude Code](https:\u002F\u002Fclaude.ai\u002Fcode) subagent for pastry recipe lookup and Baker's Percentage calculation, built around a Le Cordon Bleu–style recipe library.\n\n## What it does\n\n- **Recipe lookup** — find recipes by name (French or Chinese) or by ingredient\n- **Baker's % calculation** — express every ingredient as a percentage of the base (flour, chocolate, etc.)\n- **Recipe scaling** — scale any formula to a target batch size\n- **Technique Q&A** — answer pastry science questions (ganache ratios, mousse stability, hydrocolloid selection, etc.) using a curated knowledge base\n\n## Requirements\n\n- [Claude Code CLI](https:\u002F\u002Fclaude.ai\u002Fcode)\n- Python 3.9+\n- No external Python dependencies\n\n## Setup\n\n### 1. Copy the agent definition\n\n```bash\ncp agents\u002Fbaker.md \u002Fpath\u002Fto\u002Fyour-project\u002F.claude\u002Fagents\u002Fbaker.md\n```\n\nOr place it in `~\u002F.claude\u002Fagents\u002Fbaker.md` to make it available globally.\n\n### 2. Copy the scripts and data\n\n```bash\ncp -r scripts\u002F data\u002F \u002Fpath\u002Fto\u002Fyour-project\u002F\n```\n\n### 3. Add your own recipes\n\nDrop `.md` recipe files into:\n\n```\ndata\u002Frecipe-library\u002Fbaker\u002F_md\u002F\ndata\u002Frecipe-library\u002Fbaker\u002F_md\u002Fglm\u002F\ndata\u002Frecipe-library\u002Fbaker\u002F_md\u002Fglm\u002Fintermediate\u002F\n```\n\nSee [Recipe Format](#recipe-format) below for the expected structure. An example file is included at `data\u002Frecipe-library\u002Fbaker\u002F_md\u002Fexample-brioche.md`.\n\nThe agent always searches `intermediate\u002F` first (highest quality), then `glm\u002F`, then `_md\u002F`.\n\n## Usage\n\nOnce the agent is installed, Claude Code will automatically route pastry\u002Frecipe queries to the Baker Agent. You can also trigger it directly:\n\n```\n查一下 canele 的配方\n帮我把这个 brioche 配方缩放到 2000g 面粉\n配方库里哪些配方用到了 praliné？\n慕斯为什么不稳定？\n甘那许奶油和巧克力用什么比例？\n```\n\n### CLI tool (standalone)\n\n```bash\n# Find a recipe by name (French or Chinese both work)\npython scripts\u002Fbakers_percent.py --find charlotte\npython scripts\u002Fbakers_percent.py --find 可丽露\n\n# Find all recipes using an ingredient\npython scripts\u002Fbakers_percent.py --ingredient gélatine\npython scripts\u002Fbakers_percent.py --ingredient 吉利丁\n\n# Calculate Baker's % for a recipe\npython scripts\u002Fbakers_percent.py data\u002Frecipe-library\u002Fbaker\u002F_md\u002Fbrioche.md\n\n# Override the base ingredient\npython scripts\u002Fbakers_percent.py recipe.md --base chocolate\n\n# Scale to a target batch (base ingredient = 2000g)\npython scripts\u002Fbakers_percent.py recipe.md --scale 2000\n```\n\n## Recipe Format\n\nRecipes are Markdown files with a YAML frontmatter block. The parser handles three source formats:\n\n### Format 1 — Bilingual table (recommended)\n\n```markdown\n---\ntitre: BRIOCHE CLASSIQUE\nniveau: basique\nsource: your-source\nsource_file: recipe.1.md\n---\n\n# BRIOCHE CLASSIQUE 经典布里欧修\n\n## Pâte à Brioche 面团\n\n| Ingrédients | 食材 |\n|-------------|------|\n| 250 g de farine T45 | 250 克 T45 面粉 |\n| 150 g d'œufs | 150 克鸡蛋 |\n| 150 g de beurre | 150 克黄油 |\n```\n\n### Format 2 — Bullet list\n\n```markdown\n## Pâte\n\n- 250 g de farine\n- 150 g d'œufs\n- 150 g de beurre\n```\n\n**Frontmatter fields:**\n\n| Field | Description |\n|-------|-------------|\n| `titre` | Recipe name (used in search and output headers) |\n| `niveau` | `basique` \u002F `intermédiaire` \u002F `supérieur` |\n| `source` | Origin of the recipe |\n| `source_file` | Source file type (`recipe.1.md` = bilingual table, best for Baker's %) |\n\n## Baker's Percentage concept\n\nBaker's % expresses every ingredient as a ratio of the **base ingredient** (100%):\n\n```\nBaker's % = (ingredient weight \u002F base weight) × 100\n```\n\n| Preparation | Default base |\n|-------------|-------------|\n| Bread, brioche, tart dough | Flour (`farine`) |\n| Ganache | Chocolate (`chocolat`) |\n| Cream-based | Largest component by weight |\n\n**Typical ranges:**\n\n| Preparation | Water% | Fat% | Sugar% | Eggs% |\n|-------------|--------|------|--------|-------|\n| Baguette    | 65–70% | 1–2% | 1–2%  | 0%    |\n| Brioche     | 25–35% | 50–70% | 15–25% | 60–80% |\n| Tart dough  | 10–20% | 50–60% | 30–40% | 15–25% |\n| Cake        | 20–40% | 40–60% | 60–80% | 50–80% |\n\n## Knowledge base\n\n`data\u002Frecipe-library\u002Fbaker\u002Fknowledge\u002F` contains technique reference files covering:\n\n| Topic | File |\n|-------|------|\n| Ganache ratios \u002F emulsification | `ganache.md` |\n| Mousse stability \u002F structure | `mousse-structure.md` |\n| Acidity control \u002F high-acid fruit | `acidity-control.md` |\n| Hydrocolloid selection and dosage | `hydrocolloids.md` |\n| Crème Pâtissière ratios | `creme-patissiere.md` |\n| Pâte Sucrée (Sablage vs Crémage) | `pate-sucree.md` |\n| Pâte à Choux \u002F leavening | `pate-a-choux.md` |\n| Caramel types and temperatures | `caramel.md` |\n| Meringue (French \u002F Swiss \u002F Italian) | `meringue.md` |\n| Praliné and croustillant bases | `praline-croustillant.md` |\n| Crème Mousseline variants | `creme-mousseline.md` |\n| Biscuit Joconde vs Dacquoise | `biscuit-joconde-dacquoise.md` |\n\n## License\n\nMIT — see [LICENSE](LICENSE).\n\nThe recipe files in `_md\u002F` are **not included** in this repository. Recipes sourced from culinary schools or published cookbooks are subject to their respective copyright holders. Always ensure you have the right to digitize and use any recipe you add to this system.\n","LCB Baker Agent 是一个用于查找糕点配方和计算烘焙百分比的 Claude Code 子代理，基于 Le Cordon Bleu 风格的配方库构建。其核心功能包括通过名称或成分查找配方、将每种成分表示为基底（如面粉或巧克力）的百分比、根据目标批量调整配方以及回答有关糕点科学的问题（如甘那许比例、慕斯稳定性等）。该工具使用 Python 3.9+ 开发，无需额外依赖，并且支持中法双语查询。适合需要快速查找特定糕点制作方法、调整配方量或是解决烘焙过程中遇到的技术问题的专业厨师及烘焙爱好者使用。",2,"2026-05-24 02:30:10","CREATED_QUERY"]