My sourdough came out flat 4 times in a row, then I checked my oven temp

Kept getting dense flat loaves no matter what I did with my starter. Turns out my oven runs about 40 degrees cool, so I was baking at 410 instead of 450 the whole time. Bought a $9 oven thermometer at the hardware store and now the spring is totally different. Anyone else deal with an oven that lies about its temp, and did you just adjust recipes or get it fixed?

0 comments

Log in to join the discussion

Log In

0 Comments

No comments yet

Be the first to share your thoughts on this discussion.