This is a thread dedicated to various things that blow your mind,
I'll start off with, Air pressure effects bread baking. A loaf baked on a day with high pressure will not rise as much (significantly so depending on the bread) than it will on a day with low pressure. Even if the dough was proven then frozen on a low pressure day.
And follow up with, 0.2% salinity can result in bass feeding on the surface or mid water.
Whats yours?
I'll start off with, Air pressure effects bread baking. A loaf baked on a day with high pressure will not rise as much (significantly so depending on the bread) than it will on a day with low pressure. Even if the dough was proven then frozen on a low pressure day.
And follow up with, 0.2% salinity can result in bass feeding on the surface or mid water.
Whats yours?