Sour dough success

I tried making sourdough bread again today using a different recipe.  It was a bit of a cheat as you added yeast to the mixture but only 1t.  The recipe said it would make 16 small buns, and they are quite small but a nice size to have with soup etc and perfect for my daughter.  I think if I make it again I would make 12 bigger sized ones.
I had a baking afternoon today;
Batch of orange choc chip muffins for a friend whose daughter is sick
Batch of gingernut biscuits
Sourdough buns
Mixed grain buns

For tea tonight we are having pinto bean burgers(in the bread rolls of course).  If they are good I'll share the recipe.

The vegetables are slowly coming in the garden.  There are 3 cabbages that have been in over winter which are starting to heart up.
Update on seeds sown;
Half runner beans up
About 2 purple beans up
1 butter bean up
Beetroot and carrots up
Courgettes, pumpkins and rock melons doing well inside and being hardened off during the day.
Lots of flowers on broad beans, and currants are setting fruit.
My second lot of cauli and broccoli seeds have come to nothing as my daughter "gave them a mix" shortly after I had planted them! The joys of gardening with children.

Champers anyone?

 The rhubarb plants have revived after winter so I am overrun with rhubarb again.
there is only so much you can eat - breakfast, rhubarb crumble, rhubarb shortcake, muffins.

last year I started making Rhubarb champagne.  As far as I am aware it is not alcoholic - contains rhubarb, sugar, vinegar and water, but it gets very fizzy.
The good thing though is it keeps it fizz unlike ginger beer which can go flat once opened.  also no feeding a "bug" everyday.
It keeps well too - at least 3 months.  It does well to last that long really too.  I just reuse plastic sot drink bottles so that is less going to the landfill too.