“I’ll be honest. I’m no gourmet cook. But, in another life, I would be a master baker. I would dive into culinary classes, learn the art of cream puffs and petit fours, tease my friends and family with a loaf of freshly baked bread that I whipped up, on the fly.
Yeast would be my friend.”
Read more here, especially if you’re an expert on rising dough and the temperamental nature of yeast.