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Rant: oven spring failure at the state fair demo booth
I was doing a bread demo at the Iowa State Fair last month and my first two loaves came out flat as pancakes. Turns out the convention center's proofing cabinet runs 10 degrees hotter than the dial says, I checked with my own thermometer. My recipe that never fails at home turned into a total wash in front of 40 people. Anyone else hit a venue equipment quirk that wrecked a bake, and how do you test new ovens or proofers before trusting them?
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