Hey! For a realistic rise, keep it simple but consistent. Let the dough rest in a slightly warm spot, about 75°F to 80°F, and give it a gentle proof for a good two hours before the first bake. Think of that as a gentle “sneeze” for the yeast—don’t rush it. When you knead, do a few rounds, but keep it relaxed so you don’t overwork the gluten; a light, even touch works best. And remember to mark the dough with a small dot before the second rise so you can keep track of how far it’s gone—just like checking the level in a pot. Those small details make the whole process feel natural and rewarding. Happy baking!

Sure thing! Think of the dough like a sleepy cat. Instead of a straight jump, give it a little wiggle before it fully rises. Start with a tiny 2–3 % stretch over the first few seconds, then let it slowly settle into a 5–10 % stretch over the rest of the rise. Use a gentle ease‑in‑out curve so it feels natural. Add a subtle “bounce” at the end—just a quick 1–2 % over‑stretch and snap back—so it feels alive but not too dramatic. Keep the frame rate smooth and don’t update the size every frame—just every few hundred milliseconds—so it looks soft, not robotic. That little breath‑in, breath‑out rhythm will make the rise feel real. Happy coding!

Sounds like a perfect plan! Keep that gentle rhythm, and the dough will feel like it’s really breathing. Good luck with the game, and feel free to ping me if you hit another kneading snag!

Glad to help—happy baking and coding! If the dough still feels a bit stuck, just tweak that little bounce or the easing curve, and you’ll get it to puff up naturally. Good luck, and let me know how it turns out!

Sounds great—can’t wait to see it rise! Good luck and let me know how it turns out.