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nima

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  1. nima
    I have recently moved from a temperate climate (San Francisco) to a humid and warmer Caribean climate (Puerto Rico). I am going to be cooking a Foccacia based pizza and a no-knead bread tomorrow. I have my trusty recipes that have worked for me over and over again. How do I adjust them to account for the warmer (84F) and more humid environment?
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