Finished temperatures of foods

Hi,

In a few baking groups I follow, I noticed people determining a bake is finished by using internal temperatures. One woman especially who has had a number of cakes semi collapse bought an instant read thermometer to test her cakes.

Getting a little whipped up in the frenzy of using temperatures, I pulled an almost-no-knead bread from the oven at 200 degrees. It is cooked, but the color is not so robust nor is the crust very crunchy. I now know if I am using temperature as a gauge, it probably should have been pulled at 210. Of course, I should have relied upon my own experience.

I found this article on Using a thermometer with yeast bread from the King Arthur website.

There is another on How to tell when cake is done.

Regards,
Cathy2