No kitchen scale, no precision. People baked bread for thousands of years just kinda winging it knowing what the dough should feel like and what size loaf they wanted and going from there.

Be OK fucking up some loaves while you get the hang of it and embrace the magic of flour + water + salt + yeast

I will fight every single one of you showing up to reinforce that you must learn chemistry to be a good baker. Fuck off with your gatekeeping bullshit.

I'm a biochemist! Shep is 100% right! YOU DO NOT NEED TO BE A CHEMIST (of any sort) to be a good baker. Hell, I did my dissertation ON YEAST, and I don't think it helps a wit. And one of the great things about bread is even "failed" loaves usually taste ok and are totally soup-dippable.

Any tips, I don’t trust yeast to work

Make sure you buy live yeast and you keep it refrigerated.

It is

Right now sitting in a jar in my fridge. I just am not sure about the steps between mixing yeast, flour and water to dough to bread! I know you knead it and maybe cut it?

Mix it all up, knead it to get it so it hangs together (gluten developed) then let it rest (rise) during which the yeast eats the sugars and farts out gas that makes the bubbles you see in your bread. Sometimes you knead a little more, let it rest some more. Then you bake it!

That sounds cool. The jar said ten minutes to bloom it. Also not being graded helps .

Sounds good! If it's old, you can give it an extra five.

It bloomed wonderfully! i’m using it to make pizza dough or something.