This all makes perfectly good sense, but I'm experiencing something that makes no sense at all. I live in Northern California and have been making soft pretzels all winter long using a simple recipe of all purpose flour, water, salt, and yeast, and they've come out perfectly every time. California weather is unlike most other places with respect to seasonal humidity, in that it's more humid in the late fall and winter than in the late spring and summer. Cutting to the chase, the weather has been warming up over the last few weeks, and it's causing havoc with my pretzel making. The dough is acting just as you described in the article, but the humidity is actually much lower than it was a few weeks ago when everything was peachy. What gives? Thanks -J

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