— ly brod

So, there are so many different ways to make bread. And I'm not an experienced bread maker, but I use a recipe called Alaska Bread that requires no kneading. You keep it in a Dutch oven for 18 hours to rise, and then you bake it at 425 degrees. Google, Alaska bread, you always will have successful bread. It looks like it came out of a fancy French bakery. But to your point, I would encourage you, before you even buy yogurt, uh, sorry, buy yeast, uh, to look at the date to make sure that it's not outdated, I would also look at the type of yeast you are using. I would look at the temperature of the water, and that is where having a, uh, temperature, uh, gun or a a chef's, uh, thermometer comes in handy. And some of the other things is that if you are adding salt to your recipe, you should not pour it directly into the yeast, but rather circulate it throughout the entire, either you're putting it into your, I would suggest to put it into your flour. Those are some basics. Always check the date of the yeast. I have sometimes come home with great anticipation to make the most beautiful loaf of bread and to only see that I wasn't diligent enough at the grocery store to find, uh, a, a well dated YY yeast. So that should work out well for starters. And, um, good luck with your, your bread making.