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19 minutes ago, KennethT said:I''m no expert, but I"m assuming that the internal temperature of the baked shortbread would be high enough to eliminate anything growing, correct? Do you know what the internal temp is when fully baked?
Yes, there’s a kill step, she tends to bake things pretty light, but breads approach 200f so I suppose the internal temp of blonde shortbread should still be above 165 and kill salmonella.
Long-proofed bread doesn’t creep me out, wonder why this does 🤔
7 minutes ago, KennethT said:I''m no expert, but I"m assuming that the internal temperature of the baked shortbread would be high enough to eliminate anything growing, correct? Do you know what the internal temp is when fully baked?
Yes, there’s a kill step, she tends to bake things pretty light, but I guess the internal temp should be above 165 and kill salmonella.
