Hi, I'm Erick
I'm a developer living in Atlanta, GA.
I build technology to power startup companies - some, have, sold, others died, and some are alive and well.
Currently I'm mostly focused on:
FlexLogs — Weaponize your logs: real-time metrics & alerts live in under 3 minutes.
FlightFormation — Set-and-forget autoscaling that chops Heroku bills and latency.
Autoscale⁺ — AI pilots every dyno so your app stays stable and your spend stays sane.
Sometimes I make things out of wood too.
Active Projects:
FlightFormation — Slash your Heroku bill and keep response times snappy. Autoscale every dyno automatically. Nights, weekends, traffic spikes; no code, no babysitting.FlexLogs — Instant cloud app monitoring: metrics, healthchecks & alerts from the logs you already write. No agents, no dashboards... and live in under 3 minutes.Autoscale⁺ — Cloud on cruise control. Stability first—cost savings are a happy side effect.
Autoscale⁺ auto-tunes every dyno type to keep your app fast and stable.TrueTotals — Turn any contractor quote into a 60-second, plain-English breakdown that flags hidden costs. Helps homeowners dodge overruns while honest pros win jobs on completeness (spotlighting where rivals cut corners).CarpeWeekem — New week, new canvas. Stop drowning in ancient to-dos; keep momentum high and motivation higher. Hit "Archive" on Friday start Monday with a blank slate.ScanBack — Turn unboxing hype into hard data that bumps repeat purchases and reduces returns. A 15-second QR scan feeds real-time insights to your dashboard (before the box hits the recycling).HangPrints — Print by text. Done. Zero-friction ordering means you actually do something with your shots. Drop an image in iMessage, confirm size, and we mail prints to your door.
Thank you!
You're gonna love it, but if you don't please let me know and I'll go step on a lego.
Pizza Dough Recipe
Hydration: 65%
This recipe makes dough balls approximately 300g each.
Ingredients
| Ingredient | x2 Batch | x4 Batch |
|---|---|---|
| 105°F Water | 230g | 460g |
| Salt | 11g | 22g |
| Malt† | 8g | 16g |
| Flour | 353g | 706g |
| Yeast | 0.8g | 1.6g |
| Oil | 7g | 14g |
Instructions
- Mix & Knead: Combine the water, salt, and malt in a bowl. Mix until fully dissolved. Add the flour and yeast, then mix and knead for 2–3 minutes until the dough comes together.
- Rest: Place the dough ball on another surface and clean the mixing bowl you just used. Let the dough rest for 5 minutes. (This step prepares for the next stage and ensures an even oil distribution.)
- Add Oil & Knead: Add the oil to the clean mixing bowl, then place the dough ball into the bowl. Knead the dough for an additional 2–3 minutes until smooth and the oil is fully absorbed. (This technique prevents dry oil and flour pockets, resulting in a more uniform dough texture.)
- First Rise: Cover the dough and let it rise at room temperature for 1.5–2 hours.
- Split & Ball: Divide the dough into equal portions and shape each portion into a ball. Each dough ball should weigh approximately 300g.
- Refrigerate or Cook:
- Place the dough balls in the fridge, where they will stay good for up to 5 days.
- When ready to cook, remove the dough from the fridge and let it warm up at room temperature for 1 hour before baking.
- Alternatively, let the dough balls rise for 1–2 more hours at room temperature and then cook your pizza.
† Diastatic Malt Powder: This ingredient is optional, especially if you're using flour that is already malted. However, adding diastatic malt powder helps improve browning, enhances the dough's overall color, and provides enzymes that aid in fermentation.