{
  "name": "url-to-markdown",
  "summary": "Fetches a web page and returns the article as clean markdown, with its title, byline and final URL.",
  "rationale": "Raw HTML is mostly navigation, scripts and markup an agent pays for in tokens and then has to strip itself; this returns only the article, as markdown with headings, lists and resolved links, fetched through an SSRF-safe client that re-checks every redirect.",
  "family": "fetch",
  "price_usd": "0.002",
  "free": false,
  "timeout_ms": 12000,
  "max_timeout_seconds": 33,
  "input_schema": {
    "$schema": "https://json-schema.org/draft/2020-12/schema",
    "type": "object",
    "properties": {
      "url": {
        "type": "string",
        "maxLength": 2048,
        "format": "uri",
        "description": "Page to fetch, http or https. Redirects are followed and every hop is checked against private and reserved addresses."
      },
      "max_chars": {
        "default": 50000,
        "description": "Cut applied to the returned markdown, counted in Unicode code points.",
        "type": "integer",
        "minimum": 200,
        "maximum": 200000
      }
    },
    "required": [
      "url"
    ],
    "additionalProperties": false
  },
  "input_example": {
    "url": "https://kitchen-ledger.blog/posts/weekday-starter",
    "max_chars": 2000
  },
  "output_example": {
    "title": "Feeding a Sourdough Starter on a Weekday Schedule",
    "byline": "Marta Rinaldi",
    "excerpt": "A feeding routine that keeps a rye starter active on a nine-to-five schedule, with ratios and timings.",
    "site_name": "Kitchen Ledger",
    "lang": "en",
    "markdown": "By [Marta Rinaldi](https://kitchen-ledger.blog/authors/marta-rinaldi/)\n\nMost starter guides assume you are home all day, ready to feed every twelve hours on the dot. A starter kept on a weekday routine can stay just as lively, provided the flour, the ratio and the temperature do the work that a flexible timetable cannot.\n\n## The ratio that buys you time\n\nA stiffer, less frequently fed starter ferments more slowly. Feeding one part starter to five parts flour and five parts water stretches the peak from four hours to roughly ten at a kitchen temperature of twenty-two degrees, which is long enough to cover a working day.\n\n-   Morning, before work: discard all but 10 g and feed 50 g flour and 50 g water.\n-   Evening: use the starter at its peak, or refrigerate it overnight.\n-   Weekend: return to two feeds a day at one to one to one if you plan to bake.\n\n## Choosing the flour\n\nWhole rye ferments faster and more predictably than white wheat, so a small share of it keeps a slow schedule from stalling. The [guide to flour protein](https://kitchen-ledger.blog/guides/flour-protein/) explains why, and the [baker's percentage tables](https://www.bakerspercentage.net/tables) help when you scale a recipe up.\n\nIf the starter smells sharply of acetone by evening, it is hungry: shorten the interval or lower the temperature rather than adding more flour at once.",
    "length": 1368,
    "truncated": false,
    "readability_applied": true,
    "url_final": "https://kitchen-ledger.blog/posts/weekday-starter",
    "fetched_at": "2026-09-26T09:30:00.000Z"
  },
  "errors": [
    "invalid_input",
    "blocked_target",
    "unreachable_target",
    "upstream_status",
    "upstream_timeout",
    "unsupported_content_type",
    "too_large",
    "unprocessable",
    "internal"
  ]
}