← W2

Make: lingonberry curd, blind-bake pâte sucrée shell, sourdough country loaf (levain 8am → mix 1pm → shape + cold proof tonight), porridge ratio experiment, steamed leek vinaigrette.

Starter: discard to 20g, add 40g wheat + 20g water.

Breakfast: Porridge batch A (3:1 water:oats) — assess plain. Is this the café ratio?

Lunch: Last focaccia + chicken + pickled radish.

Dinner: Chicken (last portion), steamed leek vinaigrette.

→ Porridge batch B (2:1) later in day — compare side by side. Add blood orange + cardamom to one.

Lingonberry Curd

200 ml Lingonberry juice — pressed from ~350g frozen lingonberries, strained 200 g Caster sugar
5 whole Eggs, room temp 150 g Unsalted butter, cold, 1cm cubes

Ratio: 27:30:24:18 juice:egg:sugar:butter, 82–84°C. Same as W1 blood orange curd. Lingonberry is higher-acid — expect firmer set at same ratio. Colour: deep rose-pink.

  1. Press juice. Thaw frozen lingonberries. Press through fine sieve, measure 200ml strained juice.
  2. Combine + cook. Whisk juice, sugar, eggs in heavy pan. Medium-low heat, stir constantly.
  3. 82–84°C. Coats spatula thickly. Line holds clean on back of spoon.
  4. Butter off heat. Add cold butter piece by piece, whisk each cube in before next.
  5. Sieve + jar. Smooth, glossy.
Issue Fix
Overly firm set Reduce to 4 eggs next batch for looser result

Pâte Sucrée · Blind Bake (from Sunday)

  1. Line. Drape cold pastry over tin, no tension, press into corners. Trim flush. Chill 30 min.