Originally Posted by
Kaboom1
[QUOTEYa need a good thermometer too. (ya gotta hit 224 degrees) (oh, and 110 too)
Jim
Try this place...
http://www.thermoworks.com/index.html
Brad[/quote]
Please forgive my forward behavior my esteemed colleague in the kitchen, but all one needs for bread baking is a simple, analog instant-read dial thermometer that can be bought at Target, Wal-Mart, Bed Bath & Beyond (don't forget one of their 20% coupons) or Online for as little as $3-$4 each. I paid around $6 with the coupon at Bed Bath & Beyond for mine, and comes with a pocket clip and plastic sleeve. The high end thermometers are very nice to have, but they are also price-prohibitive for some people (except for Jack) and do the same thing as the less expensive ones, just faster and with a very high degree of accuracy and faster response time. With our bread baking we just want to make sure we're not over 110 F with our liquids, and that we hit 200F as an internal temp on our finished product.
Actually, I use my pinky finger more often than not for testing liquid temps, and "thump" the bottom of the loaf with my finger tips to determine if it's done. If it sounds hollow, it's done. Bingo! Just save the thermometer money. That's the way Grandma and Mom did it. What makes us so different that we need a gadget to do what they did?
Thanks for your input my friend.
Joe
Joe Valencic
Life Member FFF
Rod Builder in Chains