Muffin & FrostVein
Muffin Muffin
FrostVein FrostVein
FrostVein FrostVein
Hey, I was just revisiting an old VR climate model from the early 2000s—those glitches were oddly revealing. Do you think temperature shifts could mess with how ingredients behave in baking?
Muffin Muffin
Absolutely! Temperature changes can totally tweak how everything in the kitchen behaves – yeast gets fussy, flour absorbs moisture differently, even butter melts in a whole new way. So if the planet’s a bit warmer, you might just need to tweak your oven heat or give the dough a little extra time to rise. Happy baking!
FrostVein FrostVein
That’s right, a few degrees shift the dough’s rheology. I can run a quick simulation to see how a 2°C rise changes yeast activity and moisture retention.
Muffin Muffin
That sounds super exciting! A quick run will definitely let you see how the dough reacts, and you can tweak the recipe on the fly. I’d love to taste the result—just don’t let the oven get out of control!
FrostVein FrostVein
Got it, I’ll set the model to a 2°C increase, run the dough dynamics, and plot the rise curve. Don’t worry about the oven—it’ll stay within safe parameters. I’ll ping you the results when it’s done.
Muffin Muffin
Can’t wait to see the rise curve—imagine that dough doing a little dance in the oven! Bring me the numbers, and we’ll celebrate the best bake ever. Cheers!