Over the past year or so, I’ve been dabbling in bread baking. One of the first steps to every batch is to get about 750 mL of water to a specific temperature, ranging from 85 °F to 105 °F. The standard drill was to just mix hot and cold water from the tap until I got within a degree or so of the target temperature. Then I’d take that and repeatedly pour out a little bit, weighing it each time, until I got to the exact amount I needed. This method worked fine enough, but the tediousness of the whole Continue Reading