yourstruelywalani, try making a poolish (pre-ferment)
Mix together 1 cup of flour, one cup of water, and 1 pkg. of yeast (NO sugar). Let it set in a warm place for 8 to 48 hours before using. A poolish will develop into a set of pleasant complex flavors and take away that strong "yeasty" flavor that comes from using newly bloomed yeast too soon. Then, simply add the poolish to your fresh flour/water/salt mixture and precede with your recipe..., remembering to subtract the one cup of flour and water of your starter from the new mixture amount before adding.
I bake bread once or twice a week, and use a poolish as my starter. It works great!
Pre-ferment - Wikipedia, the free encyclopedia