Homemade sourdough

I've been baking some flat breads (unintentionally) for a few times in these few weeks.
Still edible, but you know how would one feel when seeing the bakes didn't rise well.

This time I tried to use my own raisin yeast water to make the leaven.
I wasn't sure if it would work, but I just experiment.

It didn't rise much during the first round.
But I guess stretch and fold helps, the final rise before baking was looking good.

Puffy this time!

Although it didn't bear the best result (very light in weight and too soft and airy inside), but seeing it risen well, I'm still happy!