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A $5 instant read thermometer saved my sourdough after 6 flat loaves
Last month I kept pulling these dense, sad loaves out of my oven no matter what I did. Turns out my oven runs 25 degrees cool, so my bread was barely cooking through the middle. I grabbed a cheap instant read thermometer at the grocery store and started checking internal temp around the 40 minute mark. Once I hit 205 degrees instead of trusting the timer, the crumb finally opened up. Has anyone else discovered their oven temp is just a suggestion?
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