Update

Due to a lot of maths, baking has been sadly neglected lately.  However I have ordered a miniature of Absinthe and Disaronno Amaretto, which will enable me to tick of at least another two items (once I've baked something with them). At the moment I'm planning to use the Absinthe in Paul A. Young's recipe for Absinthe Truffles.  The Disaronno? No firm plans as yet. Potentially going to soak some dried apricots in it, then puree and use the resulting mixture as a filling for croissants. However I have no idea how this would work out, due to the risk of sogginess and whether it would seep out during the final rise.  And whether it would even be thick enough to get an adequate amount into the centre of a croissant. It's a work in progress.

At the moment, there is a batch of Larousse "White Bread" (page 135) rising in the kitchen, ready for use tomorrow. I did adapt the recipe slightly, in order to (hopefully) achieve an overnight rising dough; removing half a teaspoon of the (dried) yeast and mixing with cold water, straight from the tap. Currently I'm wondering whether not warming the water at all was a mistake - nothing seems to be happening to the dough. But we'll see in the morning.

There is also a poolish fermenting in the kitchen, in preparation for attempt five at croissants. However this time I will be freezing them just after shaping (without letting them rise).  Supposedly, if you defrost them overnight at room temperature, they will be fully risen in the morning. Just in time for breakfast. Not that I'll be eating them, but it sounds like a useful method for when you have guests staying.