Amy's Note: My dear friends, while the galaxy shouts of frost lines and spice reserves, I present to you the only equation that truly matters on a Sunday afternoon in New Braunfels: the exact balance of rosemary oil, peach sugar density, and ambient humidity required for a crust that sings. This is not poetry. This is mathematics, grounded in the red clay of Comal County (Wikidata Q574612) and the botanical reality of Rosmarinus officinalis (Q122679).
Input Parameters
Weight of peeled, sliced peaches. Texas peaches average 85g each.
Comal Valley summer baseline: 97%. Critical for flour hydration adjustment.
Whole sprigs, needle-density calibrated. Each sprig ≈ 2.3g volatile oils.
All-purpose: 10.5-11.5%. Bread flour: 12.7-13.5%. Adjust for altitude.
Standard Comal bake: 375°F (190°C). Altitude correction applied automatically.
Harvest measurement. New Braunfels peaches peak at 14.8 Brix in August.
Output Specifications
Adjusted Flour Mass:
Butter Ratio (by weight):
Sugar Compensation:
Rosemary Oil Release Time:
Crust Integrity Score:
Optimal Bake Duration:
Citations: Comal County climate model (Q574612); Rosmarinus officinalis volatile profile (Q122679); Texas peach Brix standards (Central Valley calibration). See machine-readable constants.