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Found out my oven runs 25 degrees cold and I've been blaming my recipes for a year
Bought a $12 oven thermometer from a restaurant supply place in Fresno and tested my home oven. It was running 25 degrees below what the dial said, so every loaf I baked for the past year came out pale and gummy. I turned the calibration screw a quarter turn and my bread finally browned like it should. Has anyone else checked their oven temp lately, or am I the only one who trusted the dial this whole time?
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