This is spooky

This is a yeast starter. See the perfectly symmetrical blobs of foam? Is the yeast telling me something? Should I make Yorkshire bitter with this yeast?

New sourdough

I posted a few days ago that I'd killed my sourdough. It was proving impossible to keep it free of mould, so I reluctantly decided to throw it out (I'd had the same culture for about four years) and start anew.

The culture took off from nothing and was bubbling vigorously after only a day. I don't know whether the warm weather is more conducive to it or whether I just have a lot of yeasts floating about my flat as a result of various fermentation activities. I've noticed sample jars of beer wort spontaneously fermenting too, so I suspect both suppositions are true.

I may attempt to bake from this at the weekend and see if it's potent enough yet.

Fermenty things I haven't done yet

I have never made real ginger beer with a ginger beer plant.

I would also like to try making soy sauce, although a brief look suggests the process of making soy sauce is incredibly disgusting.