Okay, is store bought yeast just like, shit these days or something? I swear I keep going to make bread and sometimes it just DOES NOT work.
Even when put in lukewarm milk, with some added sugar, all the things you need to baby it. This just keeps happening to me when it didn't used to be a problem remotely!
I swear I need to just start keeping a liquid yeast colony again. Even if it takes longer to rise, at least it works... 
A British baker who lives and works in Mexico City criticized Mexican bread, setting off a shit storm
Chinese bread has a lot in common with Mexican bread (they probably share the same colonial roots) and I am tired of European bread colonialism.
I don’t talk shit about sourdough (well I do but only in safe spaces)
1. Not everyone likes dense and crusty bread
2. Dense and crusty bread is not the only bread
3. European baking is not the only baking
4. Bread occupies a different place in other food cultures (we don’t eat them as a main, we eat them as a snack)
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