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tessa8685mo ago
That's the kind of thing someone says right before they serve you a charcoal brick they call a muffin. My senses tell me when I'm hungry or when I need more coffee, not when the internal temperature of sourdough is exactly 210 degrees. Guess I'll just burn all my timers and hope for the best.
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lisa8202mo ago
I used to be ALL about thermometers and timers for everything, but honestly @tessa868 just made me rethink the whole thing. I had this expensive digital probe thermometer I'd stick in every loaf, and I STILL ended up with dense bricks sometimes. One day the battery died and I just tapped the bottom like my grandmother used to do. That hollow sound was actually kind of satisfying and the bread turned out perfect. Now I keep the thermometer around for backup but I mostly go by feel and sound now. Maybe I'm just getting old school but I think she's onto something about trusting your gut more than a gadget.
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allen.ruby5mo ago
My grandma in Vermont never used a timer for her bread. She would tap the bottom and listen for a hollow sound. That skill came from forty years of practice, not just guessing. Relying only on your senses means you accept a lot of failed loaves before you get it right. A cheap thermometer takes the guesswork out so you stop wasting flour and time. Why burn timers when you could just bake one perfect loaf?
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