This is not a ‘real time’ posting. I had taken a few photos of baking I’ve been doing, but not very consistently.
I’ve made several pretty good loaves of basic sourdough. Still pretty solid, but getting the crumb better as I practice. Biggest thing seems to be in the timing – just can’t go off to the pub when it needs forming or whatever!
Averil has been making a pancake using the sourdough. Egg, flour, salt and the starter. When the starter is really active, the bubbles really work through this wet dough. 
But I have made another few sheets of dried sourdough starter. This one I did in bands of ground pepper, paprika, tumeric and dill tips – mostly just interested in the colours. When it was dry, I crumbled them all together very coarsely so the colour is still dominant.
But I’m determined to move into other than sourdough. I made some bread roll type things based on a recipe for bastounakia, a Greek bun. I never stick to the recipes, but mostly used the technique described. It involved something similar to making a croissant, but instead of butter, it was brushing olive oil on as you fold, roll and turn about 3 times. The recipe used coarse salt and bits of rosemary to sprinkle on the olive oil as the layering is done. I used tumeric and cheese.
And finally – labneh! But not as it is generally known. I’ve started making yogurt using soy milk (adding the starter from some coconut yogurt, probiotic and all that). The yogurt is beautiful and creamy. But even better when it has hung in a cloth for a few hours – think sweet cream cheese.
And finally yesterday went a step further – not only hanging but putting it into a small press originally intended for tofu making. I made the press back in December 1976 – haven’t used it much over the years.
I used three containers of yogurt, quite a lot. But then I probably over-pressed it – I had as much as 7kg of weight bearing down on it. It is great, but quite a thin layer. Next time may not press so hard, or may start with even more yogurt.