I saw some discussion about weather on the forum, and I thought I'd better ask about mine. I live in an Alaskan rain forest at sea level, where it is year-round almost always 40s and raining, very occasionally going down to 20s, or up to 70s. How is this going to affect my whole wheat baking? I've been getting really, really wet doughs when following recipes. (They look like a youtube video about 80% hydration dough that I ran across) What adjustments, if any, do I need to make for my climate? I keep the house at 70 degrees, so I hadn't considered it to be an issue before. Thanks!