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Rant: my oven ran 25 degrees hot and it took me 3 weeks to catch it
I kept messing up my banana bread and cookies for almost a month before I figured out what was going on. Every batch came out dark on the bottom and dry in the middle, even when I pulled things out 5 minutes early. I blamed my flour, then my pan, then my oven rack position, and wasted about $30 of butter and sugar trying to fix it. Then I grabbed a $7 oven thermometer at the hardware store in Fresno and saw the thing was sitting at 375 when I had it set to 350. Now I just knock the dial back and check the thermometer each time before I bake. My last two loaves came out the way they should, but wow, that was a long road for such a dumb fix. Did your oven ever fool you like that, or am I the only one who skipped the thermometer for years?
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