I bake weekly for a small specialty market and have just noticed my dough seems sluggish to proof before baking during extremely humid weather. Am I dreaming? The barometric pressure was high during those times as they were actually 'pleasant' days. Doughs I have baked dozens of times before - formulae I can relie on with proofing I can set my watch to suddenly slows to a crawl setting me back over an hour in my schedule. Maybe it's me. Anyone have ideas or anyone wanna call me crazy?

breadman