Make: lemon curd, rye 70% sourdough (autolyse + mix + cold proof), pâte sucrée (mix + chill). Starter feed.
Breakfast: Porridge + blackcurrant compote.
Lunch: Focaccia + lemon curd + sunomono.
Dinner: Braised leeks + hollandaise (revived: bowl over warm water, whisk gently — not above 60°C). Sunomono alongside.
→ Blackcurrant compote + yoghurt. Dinner runs fat-dominant (hollandaise) — the compote’s acid-sweet close is structural, not optional.