I’m hit or miss with popovers popping. I follow the same recipe for years. The only thing can think is different is the environment. Meaning when relative humidity is below 30%. I get cake. When RH is above 50%. I get beautiful popovers. What is the remedy? More liquid at low RH. I’ve tried and haven’t had success yet. The amount of additional liquid is a mystery to me. I’m I on the right track? If so that’s the calculation? Second thought is the storage of the flour. What’s the recommendation for storing flour and impact to baking if you store it incorrectly. Thanks

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