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Sourdough (rec.food.sourdough) Discussing the hobby or craft of baking with sourdough. We are not just a recipe group, Our charter is to discuss the care, feeding, and breeding of yeasts and lactobacilli that make up sourdough cultures. |
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Jeff Miller wrote:
> an oven rack thermometer > > Eh. I don't see the point, myself. If the bread's not baking through or the > crust isn't dark / crispy / whatever enough, just adjust the dial a bit next > time. > Oven thermostats, to be kind, suck rocks. Most are off by considerable amounts, and many vary. So, you set your oven to 350F and the next think you know, your bread has turned to mahogany (the phrase one of my employees used to describe the bread when he burned it. He's a used car salesman now.) The oven shoots to 500, drops to 250, and then climbs to 450. I've seen oven temperatures fluctuate all over the place. Using an oven thermometer lets you know what is really happening, and when you need to call the repairman. Mike -- Mike Avery mavery at mail dot otherwhen dot com part time baker ICQ 16241692 networking guru AIM, yahoo and skype mavery81230 wordsmith A Randomly Selected Thought For The Day: Don't worry if you're a kleptomaniac, you can always take something for it. |
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