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 😁

Carpe diem 🌿 /making /impact 

linktr.ee/artstudio48

Looks yummy! Have also done baking with my own culture, but if you don't do it the whole time, it was too difficult to keep them alive for a longer time. If you can get hands on fresh yeast, it could also help. Taste a bit better :) 5000 $hunt

Thanks, I would definitely like to avoid store bought yeast, so will see how it goes. 
Appreciate your advice 🫶