So I'm building a new computer before the end of the year and lemmy is obviously pushing me towards Linux.

I am not computer savvy, I have a family member that will help me set up my PC, but I do not want to be calling/messaging them every day when I want to open a program.

Basically my question comes down to: can I operate a Linux PC these days without needing to troubleshoot or type code.

I use my computer about once a week for a few hours I would say, so any time spent troubleshooting is time wasted.

Thanks!

EDIT: since a lot of people are asking what programs I typically use, I'll just list my most used programs.

Word, Excel, ect(I'm fine with alternatives)

Spotify

Gimp (would have been a make or break, so I'm glad it's supported)

Brave browser (browser is a browser)

Steam

Discord

I would say that while I could figure out how the kernels work, I'm at a point with computers these days where I don't have the time. My priorities fall with a seamless daily experience. If I have the time to figure something out I can, but ideally my day to day usage being unbotherd is what I'm after.

A lot of the comments so far have been helpful! I'm definitely going to give Linux a fair shot with my new build, probably start with Mint.

They might not be the most consistent, but I'm learning a lot! Recipe will come with the final total product photo tomorrow!

Starting my 3rd double recipe of Country Loaf for the weekend, goal is 4-5 or 16-20 loaves!

It's gonna be a busy production weekend for me. Putting that starter on double duty! Aiming for 8 loafs a day for the weekend, starting with an overnight retardation.

Recipe:

High quality bread flour: 375g
Garlic powder: 5g
Italian Seasoning: 5g

Water: 225g
Oil: 40g
Poolish: 200g (it's what I had on hand, I'm would normally have only used 100g) 
Active Dry Yeast: 5g
Salt: 15g

1. Mix water with poolish and Oil
2. Mix salt in wet and combine with dry
3. Knead till a ball forms (skin will tear easily)
4. Rest in warm environment for 30 mins.
5. Knead into smooth ball, rest for 30 mins
6. Flour (or semolina) rolling surface and expand to two, 10 inch rounds. See tips after recipe
7. Build your pizzas and bake at 425 for 20ish mins

Pizza shaping tips!

-wet dough is harder to handle, but way easier to shape.

-equal parts semolina and flour is an awesome dust for your bench.

-tossing your pizza in the air is a great method to expand a soft and supple dough. It’s also real fun.

-let your dough balls rest for 15-20 mins before expanding.

-place your dough ball on the dusted bench and press from the inside out. Try to avoid breaking the skin!

-always rotate the dough while expanding it. Envision a circular rope around the outside of the crust that you are trying to stretch but not break. If you do this right you will be able to actually feel the gluten strands forming a circle around your dough.

Recipe:

3 ripe bananas
1/3 melted butter
1 cup white sugar
1 egg
Vanilla

1-1/2 cups A.P flour or cake and pastry
1 tsp baking soda
Salt

1. Preheat oven to 350° f
2. Mash bananas and add wet. 
3. Add dry, mix until just combined with no flour lumps. If using c+p flour sift first. 
4. Transfer into parchment lines or well seasoned loaf pan. 
5.Bake for 1h-1:30h depending on your oven. Start checking after an hour.
6.let cool in pan! 

Gone all weekend, so no bread for me!

Tartine Country Loaf:

90% AP flour

10% ww flour

75% water

20% poolish

2% salt

Cornstarch to dust/prevent sticking.

Baked in a dutch oven at 450 for 40 mins, removing the lid after 20 mins.