Absolutely, I’ve done a little lab at home with a hygrometer and a CO₂ meter, and I found that the sweet spot for my sourdough yeast is around 70% relative humidity – too dry and it stalls, too wet and you get a flat crumb. I keep tweaking the dough’s water content with a scale and watch the fermentation like a scientist, but I always forget to bring my notebook because I get distracted by the latest gluten‑free flour trend.