Almost lost a whole batch to a thermometer I trusted for 3 years

Last Tuesday I pulled a 40-loaf sourdough order at 198 degrees internal, but the crumb was still raw in the middle because my probe drifted almost 6 degrees after a drop back in March. Has anyone else had a backup probe suddenly go bad on them right before a big delivery?

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jesse_craig2223d ago

That drift after a drop is the worst part because it's so sneaky. A 6 degree error at 198 is huge, that puts you more like 192 which is way under where you want to be for a pull, and the outside of the loaf can still read fine while the middle stays gummy. The drop in March probably cracked the seal or knocked the calibration loose, and it just slowly walked away from you over a few weeks so you never noticed. I'd start checking any backup probe against boiling water before every big bake, not just when something seems off.

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