So, What Does

December 9, bring. Cool ish gray look out there. The yeast is warming.....

b/c the jar is stored in the fridge. I measurd out the yeast and its sitting til ......

bread day starts. 

This attempt will be bread 3.0. New tweaks to find a suitable way to make bread here.  
Such as warming the yeast to room temperature.
Letting the yeast, water and sugar mixture ferment for a period of time - this step creates a bubbly froth as the yeast cells digest the sugar.
A longer rise time < c.f. the 20 minutes that was in the first instructions mark 1.0  >. 
And a rising chamber b/c the kitchen is cool < coolest room other than our bedroom and basement < our Hurt Locker ! >
BTW, I got the ' mark ' nomenclature from wathcing ' Evolution of the Spifire : from Mark 1 to Mark 25
or version etc

We shall see said the Zen Master !!!!!

Taste confirms - a goodly loaf. Nicely brown, soft and moist.

Changes ? maybe the final rising in a loaf pan

 < ??? why >
The volume change would be easier to spot for the second rise

In fact, one tip was to cover the dough in the first rise w/ plastic wrap and outline the original ball in marker on the plastic  - when the dough is bigger than the original by 2X then its done

Overall, a solid effort. Rating is at least a 8 / 10.

to quote the Beatles
' its getting better all the time
can't get no worse ....' of course, it could be worse. But as advice has said ' its flour and water, just go for it '