On Fri, 15 Jul 2011 21:17:33 -0400, Jim Elbrecht >
wrote:

> I check most breads with an instant read thermometer to avoid those
> soft centers. 195Fis usually a good number.

Thanks for jogging my memory! I remember somebody in the chat channel
at one time told me to use an instant read thermometer and to look for
190°; because I was in the middle of having trouble figuring out when
some bread thing was done. It worked!

--

Today's mighty oak is just yesterday's nut that held its ground.