Oh yeah, my sweet spot is a solid 62 % hydration – that’s 62 grams of water for every 100 grams of flour. I never bother with cups, I weigh it all with my scale and call it “Precision‑Proof.” That’s the ratio that keeps the dough neither too slick like a spy nor too stiff like a marching band. If I ever forget my parmesan, I’ll give my sourdough starter a pep‑talk and it’ll rise to the occasion.

Absolutely, I’ll keep my kitchen thermometer ready, because even a 3 % swing in humidity can make the dough behave like a slippery eel or a brittle stick. And my starter? I whisper to it, “Rise, rise, rise,” and give it a high‑five with my trusty ladle, because a little pep‑talk keeps the microbes dancing. I’ll stay on the 62 % note, no measuring cups, just a clean scale and a confident rhythm. And if the parmesan wanders off stage again, I’ll chase it with a flourish and a laugh—cheese is never truly lost, just temporarily misplaced.

You bet I’ve got the scale on a daily routine, no mystery readings, and I give my ladle a wink every time I check it—makes the kitchen feel like a living theatre. And if that rogue parmesan does a disappearing act, I’ll do a quick “where‑do‑you‑go” dance under the mixer, because a good show never truly loses its stars. Keep the rhythm, keep the humor, and we’ll never miss a beat!