I mean, I get that humidity is a pain, but I don't think dropping hydration that much is always the answer. Maybe it's just me, but I feel like you're taking away too much of the dough's character when you drop it by 15 or 20 percent. Have you tried just working with a little more flour on your bench and in your hands instead? Like, keep the recipe the same but just adjust your handling technique so the dough isn't sticking to everything. Idk, I just think it's worth trying before you mess with the core ratios too much.

Honestly, I gotta say I kind of see it the other way. Ngl, taking on that first free gig for a local charity taught me how to talk to clients and handle revisions without the pressure of money on the line. Tbh, the real payoff was the confidence I built, not the promise of followers or posts. Exposure is usually garbage, but sometimes a no-pay project can sharpen your skills in a way a paid one never would. I think it depends on the person and what you're trying to get out of it, not just the check.

Wait, did he actually say that to you out of nowhere or were you chatting about camping gear? I love how Bass Pro employees sometimes just drop wisdom like that, no filter. I had a guy at REI tell me my sleeping pad was "fine for summer naps but not for real nights out." He was right though, I swapped to a Therm-a-Rest and stopped waking up with sore hips. It's wild how a random stranger can spot a weak link in your setup faster than you ever noticed.

That sand inclusion sneaks up on you every time...

@casey342 reminds me of my uncle who swore by a filet knife for everything, even cutting rope.