Why is the Internal temperature going down?
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I was taught to always aim for internal temperature to reach 98°C (208°F) for any kind of bread to assure its microbiologic safety. I've never had problems with that until I recently started to test a new recipe.
1.step sourdough: 10% dark rye (I'm now using freshly ground) + 10% water - ferment overnight
2.step sourdough: 45% dark rye + 45% water - ferment 6-8 hours
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