Does major humidity need to be accounted for when baking?
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In my experience, it depends on what you're baking. Macaroons -- most definitely. Chocolate chip cookies -- not so much. The most difficult thing I found is keeping crisp things crispy after they were done. When I lived in Florida, I froze baked cookies in small packets, since I didn't always have the time to do the bake and serve thing with frozen balls of dough. Cakes and such need to be well wrapped if left on the counter. The humidity is also going to affect the flour a bit. If you're baking bread, you might want to hold back a bit of the liquid until the dough is developed enough for you to tell if it needs a bit more liquid.
Let's settle this once and for all, shall we?
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