I have a question regarding humidity.... I live just north of Houston where humidity is really all we know.... due to this, we run the central air or heat probably 300 days per year. I have noticed since I’ve moved here that my yeast products do not rise as nicely. Can I let my doughs rise in the garage or should I use a “proof” setting on my micro? I have also thought of warming my oven and placing a bowl of water in there with the dough.... I see very poor results trying to simply proof bread on the countertop. *** as an added challenge, we have converted to all whole-wheat flour products. Currently I’m using KA white whole wheat flour. Should I use a specific yeast? Any advice?

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