**Steps**

Minimalist text-based learning documentation method + software & [[learning languages]] repository.

:?: How : Create a list of your learning steps preceded by a simple title and a number of steps.

**Examples**

-> ''pencil - 3 steps''

  - I make a fire
  - I put hard wood in a metal box, in the fire, for 1 hour
  - My charcoal pencil is ready

-> ''ceramics - 7 steps - >> [[https://www.youtube.com/watch?v=-cgQUrdBoaM&list=RDCMUCAL3JXZSzSm8AlZyD3nQdBA|john]]''

  - I wet the clay and knead it to an even consistency. I pick out any stones and sticks.
  - I pick up the clay and slam it down, folding each time to remove air bubbles.
  - I form a pot from the clay: i pinch the clay into the shape of a pot. 
  - I dry the pots completely; this could take a few days, depending on the weather. It is possible to dry them next to a fire, if there is no sun.
  - When the pots are bone-dry, I stack them tightly into the kiln.
  - I start a fire in the firebox of the kiln and periodically feed wood into the firebox. It could take 3 to 4 hours for a small kiln to reach the necessary high temperature.
  - After all the pots have glowed at least red-hot, I allow the fire to go out and let the pots cool overnight inside the kiln. I took them out of the kiln next day.

-> ''shiitake soup - 3 steps - >> [[https://www.eat-vegan.rocks/en/shiitake-soup-with-parsley-and-mixed-herbs/|marcel]]''

  - I clean 150g shiitake mushrooms & cut into strips, peel & chop 1 garlic clove, chop ½ bunch parsley coarsely
  - I heat a pot & melt the coconut oil. Sauté shiitake mushrooms & garlic briefly
  - I mix 750 ml Vegetable broth, ½ bunch parsley, ½ tsp peppercorns & salad herbs add. Simmer for ~10 minutes

 
-> ''pizza - 4 steps - >> [[https://www.bbcgoodfood.com/recipes/pizza-margherita-4-easy-steps|bbc]]''
  - base: flour into a large bowl, I stir in yeast and salt. I make a well, pour in 200ml warm water and olive oil then bring together with a wooden spoon until I have a soft wet dough. I knead for 5 mins until smooth. I cover with a tea towel & set aside.
  - sauce: I mix passata, basil and crushed garlic together. I leave to stand at room temperature while I get on with shaping the base.
  - roll: I split the dough into two balls. On a floured surface, I roll out the dough into large rounds, about 25cm across. The dough needs to be very thin as it will rise in the oven.
  - bake: I heat the oven to 240C. I smooth sauce over bases with the back of a spoon. I scatter with cheese and tomatoes, drizzle with olive oil and season. I bake for 8-10 mins until crisp. I serve with a little more olive oil, and basil leaves.

-> ''brioche - 12 steps - >> [[https://lalignegourmande.fr/brioche-tang-zhong/|llg]] [[https://www.cestmafournee.com/2014/01/lincroyable-methode-japonaise-pour-le.html|cmf]]''

  - I start by preparing the Tang zhong. I mix the flour and water in a saucepan and heat, stirring constantly, until the mixture reaches 65°C. The result is a thick, gelatinous mixture. I reserve in a cool place for at least 2 hours.
  - Then, i put the yeast and the milk, previously heated, in the bowl of the mixer and let it rest for 5 minutes.
  - Then i add the flour, salt, Tang zhong, sugar and 1/4 of the egg (the rest will be used for browning), and knead for 2 minutes.
  - Finally, I stir in the unmelted coconut oil and knead for 5 to 10 minutes until the dough comes away from the bowl.
  - I cover with a clean cloth and leave to grow for 1h30 to 2 hours depending on the temperature of the home.
  - I collect the dough and degas it. I cover it with cling film and place it in the fridge for 30 minutes.
  - After this time, I divide the dough into 4 pieces.
  - I take a dough piece and spread it lengthwise into a rectangle (more or less) of about 20 cm. Then I fold this rectangle in 3 on itself.
  - I turn this rectangle 1/4 turn and spread it out again lengthwise and roll it over itself. It's a bit like puff pastry.
  - I place the resulting roll in a cake tin and repeat in the same way with the 3 remaining dough pieces.
  - I let the brioche grow for 45 minutes and then brush with the remaining egg.
  - I bake in a preheated oven at 180°C for 25 minutes.