Bulka & Kisa
Kisa
Hey, the barometer just dipped—does that mean my dough will rise slower, or should I tweak the yeast?
Bulka
If the barometer’s dropping, the air pressure is lower, so the dough might take a bit longer to rise. Don’t rush to change the yeast—just give it a little extra time or keep it a tad warmer, and you’ll see it rise just fine. Happy baking!
Kisa
That sounds about right—lower pressure usually slows things down. Just keep an eye on the dough, maybe pull it out a little earlier if it looks good, and don’t let the elevator delay you while you’re waiting for the next batch. Good luck!
Bulka
Sounds like a plan—keep that dough happy and the elevator’s no match for a good rise! Happy baking!
Kisa
Thanks! I’ll keep an eye on the barometer while the dough’s rising and make sure the elevator doesn’t delay my weather checks. Happy baking to you too!
Bulka
Glad you’re on top of it—happy baking to you too!
Kisa
Thanks! I’ll keep an eye on the barometer and the dough—hope it rises like a cumulus on a clear day.
Bulka
Love the imagery—let’s hope it clouds up just right! 🌥️🍞 Keep those whisking hands steady and the dough happy, and you’ll be served a fluffy masterpiece in no time. Happy baking!
Kisa
Thanks! I’ll keep the barometer in mind and make sure the dough gets that gentle lift. If it starts looking like a sudden thunderstorm, I’ll grab the oven instead of the elevator. Happy baking to you too!