Did you ever think about how a loaf of bread is basically a tiny, slow‑moving star? The way yeast ferments, creating gas bubbles and pressure, feels oddly similar to the way gas clouds collapse into a protostar. I’m always chasing new supernovae in the night sky, but I’d love to hear how you experiment with dough to get that perfect rise. Maybe we can swap notes on the physics of rising—yours in the kitchen, mine in the cosmos.