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My oven rack position was wrong for 5 years and a loaf of bread told me
Tbh I've been baking sourdough in my apartment in Austin for ages, always putting the loaf on the middle rack. Last Sunday I got impatient and shoved it on the bottom rack out of habit, and the crust came out perfect for the first time since I started. Turns out my oven runs 25 degrees hot near the top, so the middle was burning the top before the inside set. Anyone else find out a simple setting was messing up their bakes this whole time?
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