Timeline for What happens with bread at >= 94˚C/201˚F? Or: Is temperature a reliable indicator of doneness?
Current License: CC BY-SA 3.0
6 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Nov 15, 2013 at 14:30 | vote | accept | citizen | ||
| Nov 13, 2013 at 14:53 | history | tweeted | twitter.com/#!/StackCooking/status/400637639839461376 | ||
| Nov 13, 2013 at 11:29 | answer | added | rumtscho♦ | timeline score: 16 | |
| Nov 13, 2013 at 7:25 | history | edited | citizen | CC BY-SA 3.0 |
added 69 characters in body
|
| Nov 13, 2013 at 7:20 | comment | added | citizen | While For baking, is there a common “done” temperature across different kinds of breads? is related, it does not ask the question of why a certain temperature is recommended. | |
| Nov 13, 2013 at 7:15 | history | asked | citizen | CC BY-SA 3.0 |