making

So I started baking bread again, after a long pause and the mind shift from my stubbornness to only use my own sourdough 😌

Now I am using traditional dry yeast and leave it to raise for 12 hours. 

Don't know if you can see the difference between the batches, but the last one is more plump 😁

Impact

Carpe diem 🌿 /making /impact 

linktr.ee/artstudio48

I'm tipping:
70 $DEGEN 
17 $HUNT 
via Abundance Ecosystem on /impact

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