Remember testing cake doneness with a toothpick?

I still do it out of habit. But using a probe thermometer gives me way better results for even baking.

3 comments

3 Comments

Totally get sticking with the toothpick habit (it's baked in, pardon the pun). That said, a simple probe thermometer completely changed my baking, especially for dense things like pound cake or banana bread. The toothpick can come out clean while the very center is still underbaked and gummy. Hitting that exact internal temperature, like 200-210F for most loaf cakes, guarantees it's perfectly done all the way through every single time.

theahall9d ago

Yeah, I read a baking blog that said the same thing. They tested banana bread with a thermometer and found it was done at 205F, but a toothpick came out clean earlier. Made a huge difference in texture, no more gummy middle. Kinda wanna get one now lol.

james_barnes9d ago

Ever have those loaves that seem done but turn gummy after cooling? I kept having that with banana bread... a toothpick would come out clean but the center was still wet. Finally got a cheap probe thermometer and wow. Quick breads come out perfect now, not dry at all, just right at about 205 inside. It took the total guesswork out for me.