Emulation

I made some of Eric's sablés bretons -- pretty pleased with the result. They have a couple of good pinches of fleur de sel in them, so every now and then you get a zing of salt amidst the butter. Yes, I have a choir meeting coming up, so they will get eaten!

I also went to the organic shop in town and stocked up on almost every variety of flour they stock, plus some fresh yeast. Ordered a baker's peel and an instant read thermometer. And fed Eric's starter, ready for use. Spare moments spent ogling KitchenAids on Amazon.