Hi Paul, humidity affects different types of baked goods in different ways; rising bread dough actually benefits from a humid environment, while meringues do better when it's dry. That makes it difficult to suggest an optimum humidity level for baking, although 40-60% is generally a good range. Since most home bakers aren't able to adjust their humidity to suite their baking, our emphasis is to help bakers recognize the impact humidity may have on their baking and offer tips on how to adjust accordingly. 

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