Читать книгу Bread Matters: The sorry state of modern bread and a definitive guide to baking your own - Andrew Whitley - Страница 44

A thermometer is useful for checking liquid and dough temperatures until you can judge them by hand. The best is a digital probe – a stainless-steel rod that you can poke into dough or dip into liquids. It should have a read-out with a temperature range of -20°C to +150°C or thereabouts.