I’ve tried baking a few things up in the galley—never a perfect kitchen, but it’s an adventure. At 30,000 feet the dough never rises like it does on the ground; the pressure is low, the air’s dry, and the oven’s only hot enough for a quick bake. I’ve had to tweak the recipe: use a bit more flour, cut back on the sugar, add a splash of milk to keep the dough moist, and bake at a slightly higher temperature for a shorter time. It’s a wild experiment, but the smell of fresh bread in the cabin? Pure freedom. If you’ve got a pilot crew craving something sweet, let’s swap notes and see if we can craft a sky‑ready loaf or maybe a set of no‑knead cookie bags that hold up to the altitude. How’s that for a wingman‑friendly kitchen?

Sounds solid, especially the yeast boost—low pressure can kill the rise if you’re not careful. I’m all for a little baking powder to give it an extra lift, but keep it small or the dough might get a weird texture. The honey for cookies is a neat twist, keeps them moist even when the cabin’s dry. I’ll try a batch on the next flight and see how the dough behaves. Maybe we’ll discover a new favorite snack for the crew—just a slice of adventure in every bite.