Time to top up the brownie stash in the freezer again.

I have recently come to realize the awesomeness of a precision baking thermometer. The fancy recipe for wort bread strongly suggested using one to check that the bread is done, and that made it clear to me just how difficult it is to eyeball the doneness of a loaf of bread just by looking at it. (Especially with wort bread that is dark before it even goes in the oven.) When I thought it looked done, it still had a good 10 degrees to go, and that took about 20 minutes if I remember correctly. It would definitely have been underbaked if I had taken out based on just the timer and my own eyes.

Now I’m a convert. I bought the thermometer on Adrian’s request – he has a very scientific book about baking – but his baking enthusiasm comes and goes, and now I’ve using it more than he ever has. For my sourdough bread (done when I thought it was), cheesecake (done when it still looked way to liquid), karask (needed more time than the recipe said), brownie (also needed more time). So very convenient.