Haha! Yes that's a great idea! But it would be nice if I could just pop it in the oven and set and forget... like I do at every other temperature. To conquer

Haha! Yes that's a great idea! But it would be nice if I could just pop it in the oven and set and forget... like I do at every other temperature. To conquer dehydration I have a fine mister and I just cover the stainless bowl holding the dough with a larger stainless bowl. It seals pretty well! I guess I do have one question... does yeast react negatively to being covered in CO2? I would assume not as it's an anaerobic reaction we are going for right?