Like a lot of people I know, I really got into baking during COVID. Started with sourdough of course, didn’t really work out. The love of baking stuck though. Over the years, many great breads made from a mix of buckwheat, rye and whole wheat were baked and eaten, usually while still hot. Also, many, many failed attempts – I even managed to make a normally leavened bread that was flatter than the flattest flat…
FPGAs, electronics, programming & retrocomputing