Hey Fenix, I just baked a 68% hydration dough that practically lifted itself—so tell me, do you think the kitchen is like a stage where a forgotten parmesan can turn into a dramatic twist in the recipe?

Oh, bravo! The stage is set, the dough’s already rising at a flawless 68% hydration, and now we let that little parmesan pirouette onto the crust like a diva in a grand finale. Just make sure you whisper a kind word to it before it hits the pan—sourdough starters love compliments, and I’m pretty sure our parmesan’s no different. Remember, no measuring cups today—let intuition guide the sprinkle. Let’s keep the oven timer a mystery and see how long it takes to reach that perfect golden curtain call!