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Guides
Simple explanations, with practical examples, across several worlds: homemade pizza and leavened doughs, technical analysis for investors, note organisation and small home maintenance. All free.
Homemade pizza
Pizza dough hydration: what it is and how to calculate it
What dough hydration is, how to calculate it as a percentage and which level to choose for pan, Neapolitan or round pizza. Simple guide with examples.
Biga or poolish: the differences and when to use them
Biga and poolish compared: what they are, the differences, when each is best and the base ratios. Practical guide.
How much yeast to put in pizza
How much yeast pizza really needs, how it changes with time and temperature and how to dose it. Practical guide with percentages.
Which flour to use for pizza: the W strength explained simply
What the W strength of a flour is, how to read it and which flour to choose based on rising times. Simple guide with a table.
Technical analysis & trading
Candlestick patterns: what they are and how to read the Hammer
What candlestick patterns are, how to read the Hammer pattern and why a pattern is a probability, not a certainty.
What the RSI is and how to read it
What the RSI indicator is, what the 70 and 30 levels mean, how to use it to see if a stock is overbought or oversold, and its limits.
Support and resistance: what they are and how to use them
What support and resistance levels are, how to spot them on a chart and how to use them to decide entries and exits.
Stop loss and risk/reward ratio
What a stop loss is, why it's essential, what the risk/reward ratio is and how to use them to manage risk in trading.
Notes & organisation
How to take notes with photos, audio and drawings
How to take complete notes by combining text, photos, voice notes and drawings in one note, useful for study, work and site visits.
A shared shopping list that's always up to date
How to manage a shared family shopping list, always up to date on every phone, that works even without a connection.
Notepad with freehand drawing
When a notepad with freehand drawing is worth it: diagrams, arrows, sketches and annotations on photos, for those who think in images.
How to organise notes by project and find them again
Simple methods to organise notes by project or topic, give useful titles and quickly find what you need.
Leavening and doughs
Maturation vs leavening: what's the difference
Maturation and leavening are not the same thing: what changes, why dough matures in the fridge and how to manage timing. Simple guide.
Biga and poolish: amounts and how to calculate them
Biga and poolish: what they are, the right amounts of flour, water and yeast and how to calculate them from total flour. Practical guide with table.
Hydration and W strength: which flour for which dough
How to link hydration and flour W strength: which flour handles high hydration and which to pick by timing. Guide with table.
How much yeast you really need
How much yeast to put in a dough: how it changes with time and temperature, fresh vs dry and how to dose it. Guide with table.
Dough temperature: why it matters and how to manage it
Why the final dough temperature is so important, how to calculate the water temperature and how to keep it under control. Practical guide.
Sourdough starter: how to begin and keep it
How to make a sourdough starter from scratch, how to feed it and how to tell if it's in shape. Simple guide without needless jargon.
Bulk, dividing and proof: what they are
Three words that scare beginners: bulk rise, dividing and final proof. What they really mean and how to manage pizza rising phases. Clear guide.
The 6 most common mistakes with leavened doughs
The mistakes that ruin home doughs: too much yeast, rushing, wrong flour, ignored temperature. How to spot and fix them.
Home and maintenance
Toilet that keeps running: causes and how to fix it
Your toilet keeps leaking water into the bowl: the most common causes (float, seal, flapper) and how to fix it without calling a plumber.
Clogged sink: how to clear it without harsh products
Sink draining slowly or fully clogged: the methods that really work (plunger, trap, baking soda) without dangerous acids.
The RCD keeps tripping: what to do
The residual current device (safety switch) trips and stays down: how to find the faulty appliance by elimination, safely.
Unblock pipes the natural way
How to clear and keep your home pipes free without harsh chemical drain cleaners, with simple regular methods. Practical guide.
Mould on walls: how to remove and prevent it
Black mould stains in corners and behind furniture: why it forms, how to clean it safely and above all how to avoid it. Practical guide.
Radiator cold at the top: how to bleed it
The radiator stays cold at the top or makes noise: there's air inside. How to bleed it in a few minutes, step by step.
A power socket doesn't work: how to find out why
One socket is dead while the others work: the most common causes and the safe checks to make before calling an electrician.
Dripping tap: how to fix it
The tap leaks even when closed: a cartridge or washer to replace. How to take it apart and fix it yourself, step by step. Practical guide.
Food storage
How long food lasts in the fridge: chart by food
How many days milk, cheese, meat, fish, eggs, cold cuts, vegetables and leftovers keep in the fridge once opened. A clear chart and practical tips.
How to organise your fridge: what goes on each shelf
Each area of the fridge has a different temperature. Where to put meat, fish, dairy, vegetables, eggs and leftovers to keep them longer and safely.
«Use by» and «best before»: what's the difference
Use-by dates and best-before dates are not the same thing. What they mean, what you can eat after the date and how to avoid waste.
Cooked leftovers: how long they last in the fridge and how to store them
How many days cooked pasta, rice, meat and vegetables keep in the fridge, how to cool and reheat them safely and when to freeze them.
How to freeze meat and fish (and how long they keep)
How to freeze meat and fish properly: portions, packaging, labels and how many months they keep in the freezer. The mistakes to avoid.
How to thaw food safely: fridge, cold water and microwave
The three safe ways to thaw meat, fish and ready meals, typical times and the most common mistake never to make: thawing on the counter.
Labelling food at home and in the kitchen: what to write
How to label opened foods, preparations and frozen items at home and in professional kitchens, HACCP style: the essential information and how not to waste time.
Reducing food waste: the habits that work
Simple habits that really reduce food waste at home: shopping, storage, dates, portions and leftovers. Less food thrown away, more money saved.