Thompson that's an old fashioned, I might say obsolete, way of proofing yeast. The quick fast-acting yeasts have been around for many years. Many are called Instant, and are simply mixed into the flour. No proofing necessary.

The garden is kind of empty after the heat, but the eggplant plants have a couple of small orbs and I'm getting a few okra. Tomatoes later. So nothing homegrown and homemade for right now. I'm starting zucchini and cucumber to hopefully get a small crop next month. I do have a lot of herbs in the yard that survived; I wonder how one would make their own Zatar mix. Maybe some homemade pita bread with Zatar spices on top would be nice.