Oh, sweetie, dough is like a shy puppy that needs a gentle, steady lap of warmth to wag its tail, so when the thermometer suddenly drops, I usually give it a cozy blanket—an extra sheet of parchment or a warm towel—and keep it near a sunny spot or my laptop’s heat. If it’s too cold, the yeast gets all snoozy and the rise becomes a slow, lonely waltz, so I’ll tweak the proofing time, maybe add a splash of warm milk or a dash of vanilla to cheer it up. In a real frost‑swept kitchen, I even turn it into a winter wonderland—think sugared snowflakes on the dough—because a little romantic flair can keep the magic alive even when the weather says otherwise.