Yabause 0.9.15 and (K) Ubuntu 18.10

I own a Sega Saturn which I did not bring to the US. I really do not want to mess around with PAL/NTSC and the power adapter.
Luckily there is a great emulator for that old gaming console: Yabause.

Ubuntu and its variants ship Yabause 0.9.14. Since 2016 0.9.15 is out and it has several bug fixes which are listed in the changelog.

I decided to build it from the source code. That required a few adjustments and I am writing them down more or less for myself for future reference.

The source code can be downloaded from here.Extract archive and create build directory

Extract archive and create build directory:
cd Downloads
tar xvf ~/Downloads/yabause-0.9.15.tar.gz
cd yabause-0.9.15
mkdir build
cd build
Install dependencies:
sudo apt install freeglut3-dev libglew-dev libopenal-dev qtbase5-dev qtmultimedia5-dev cmake cmake-gui libqt5multimedia5 libqt5gamepad5-dev 


Note that I might be missing some here that were already installed on my system but might not be installed on yours. If you encounter errors I am happy to help out in the comments.

Add missing includes to header files:

Line 25 of ../src/qt/ui/UICheats.h add
#include <QButtonGroup>

Line 23 of ../src/qt/ui/UICheats.h add
#include <QButtonGroup>

Line 25 of ../src/qt/ui/UIHexInput.h add
#include <QValidator>
Configure:
cmake-gui
Click configure and generate. This is where missing libraries show up.
Run cmake with options (otherwise linking will fail)  and qt:
cmake -DYAB_PORTS=qt -DSH2_DYNAREC=OFF ../
Run make and install: 
make
sudo make install
/usr/local/bin/yabause
Dungeons & Dragons: TheTower of Doom


Rye Sourdough

In addition to the three-flour sourdough I always keep a standard Rye sourdough for all kind of wheat/rye based breads. The instructions to prepare and feed it are pretty much identical.

In a high plastic container or a sourdough or pickling crock add 60g of rye flour, a knife tip of active dry yeast and 100g of water.

Stir and put the lid on top leaving a small gap for air.

To feed it add 30g of rye flour 30g of water every 24 hours.

After day one you should observe small bubbles on top of the dough and a light sour smell.

Starting from day four you are ready to use the dough. It should have a nice sour smell and a creamy consistency.

Over time you’ll also develop a good feeling for the water-flour proportion. So add more water in case you think the dough is too dry.