On my day off from doing anything ethics related*, I worked on making exercises for the university data engineering course. I completed a couple of exercises, and wrote Matlab code to be an example solution, and then uploaded them and passed them on to the lecturer so he can integrate them into the lecture for the relevant week. These are fairly simple exercises on calculating summary statistics from a bunch of data, and making conclusions about the data based on them.
Then I started work on exercises for the next week’s lecture on data presentation. I’m partway through that, and hope to finish it off later this week.
Tonight I tried a new thing: sourdough pizza dough. It didn’t rise nearly as much as dough made with yeast – it would have been good if I could have let it rise for longer, but the timing is tricky with sourdough starter. I fed the starter this morning and then made the dough about an hour before dinner. I probably should have fed the starter last night, made the pizza dough in the morning, and let it rise in the fridge most of the day and taken it out for a final hour or so at room temperature.
But despite that it turned out pretty well! The pizza crust was nicely different and it didn’t really matter that it hadn’t risen much.
* That sounds wrong… I mean, I didn’t specifically do anything unethical today.
New content today:
In the States, we might call that “thin and crispy” pizza crust. It’s quite popular. (We have regional variations in pizza styles. That’s the opposite of “Chicago style” pizza, for instance.)