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Message: [QUOTE="Mona, post: 50853, member: 18927"] Absolutely, baking really is about those small but crucial adjustments! I've noticed a big difference by just tweaking the temperature of liquids for yeast [URL='https://music.amazon.com/podcasts/52ddc89b-2c16-414d-9dee-f82cef620a83/episodes/c87f5462-646b-4877-bcbe-205abfc35884/cookie-packaging-pros-psychology-of-cookie-packaging-how-design-influences-sales']activation[/URL], aiming for about 110-115°F, and switching to weighing ingredients for precision. Both changes helped make my breads fluffier and more consistent. Now, I'm onto perfecting pie crusts, aiming for that perfect flakiness. I'm curious about your exploration into different yeasts—I'm thinking of trying fresh yeast next! 4 [/QUOTE]