I am going to need to write some of this down before I forget. This is part one, in which I describe the basic model of the data structures underlying my Blockchain.

I found a draft of this old Blog post from 2016 and decided to repost it here.

I am trying again to make Pain au chocolate and Croissants.

I have a new favourite disclaimer: "Any mention of a feature [...] is not indicative of any promise [...]"

I am going to need to write some of this down before I forget: how to get Spanish characters on a Mac keyboard.

I started setting up a Minecraft server for the family. This is how far I got.

A No-Knead bread replaces this physically demanding activity of kneading by, wait for it, nothing at all; other than time.

This is a log of my process to setting up Craft CMS using copy&pasting from different sources. So maybe this log is useful to someone trying to do the same thing.

A brioche contains a lot more butter than a normal, and all the liquid in a brioche comes from eggs and milk - rather than water.

Pizza dough is very similar to plain bread above. A "standard" pizza dough ball is 300g, and the standard hydration of pizza dough is 60%

Pain de mie is a "richer" version of a basic white bread dough, because of the addition of butter and milk. This bread is traditionally baked in a (cake) tin and therefore has almost no crust. And that gives is a nearly square shape, which is ideal for making sandwiches.

This is a recipe for a basic white dough to make bread. Four ingredients: flour, water, salt and a bit of yeast.

This is the first post. Nothing more, nothing less.