Thanks for the encouragement. Yeah, I’ll try again, maybe this weekend. I was ambitious when I bought it and got a jar of yeast at the same time. I hope it’s still good but, if not, I presume it’s available in grocery stores again. I know baking ingredients were hard to come by for a while.
The yeast can be quite the critical element. I’m going on what my brother told me who is kind of a cooking fanatic. I think I recall him saying that his results got a lot better when he used a better quality than just store- bought yeast. the thing to remember with baking is that it’s not like a salad where you can add an extra carrot or subtract half a cucumber and it’s still a salad. It is much more like a chemical reaction where the ingredients react in Fairly specific proportions and if you have too much of one, you just end up with unreacted raw material in the final product. The other thing about homemade bread, is that it goes stale in hours, so don’t be afraid of making small batches.