Why Recipes Rarely Include Internal Temperatures for Cakes and Breads

In your September 30th podcast, there was a question about why the final temperature of a baked good, cake or bread is not given in recipes even though it is more precise than color or touch. Christopher Kimball said that it was a great question. How about Milk Street starting to do this or to develop a general table of temperatures that can be used to judge when a cake or bread is ready. If you start that trend, other will follow and it will become more ubiquitous.

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