That's great I like to make my own bread and biscuits and this sounds like a really neat way to do it. Yummo.
Just make sure any water, which you add to the yeast as well as any liquids added to uncooked yeast based mixtures is at least lukewarm... and never add salt to the yeast itself until after it's activated, therefore salt always goes in the flour... Both cold water and salt are yeast 'killers' and will inhibit it from activating and rising properly...
Most of the breads I make are no knead breads so that's a bonus... But my favourites are a recipe I doctored to my own liking, Treacle and rolled Oats biscuits... In fact, after reading all these treacle posts I just made up a batch of them and the dough is sitting in the fridge wrapped in cling wrap taking a 20 mintue rest...
(I'm good at doing that, changing recipes which sometimes frustrates my mother to no end lol)
Mum: Why do I bother writing out all these recipes for you when the first things you do is go rushing off to the internet to make comparisons and then change them?
Me: Because there are no set rules, nor morals or ethics involved when it comes to cooking and baking...