PJ, This may be a little off topic but I have a question about quick breads. I have trouble sometimes telling when they are done with the toothpick method. I was wondering if you can use 190 degrees as a general rule of thumb as a better guide. I use my instant read thermometer on all my yeast beards and it would be great if I could do the same for my quick breads. I'd appreciate your professional opinion. Thanks, Willi Willi, I started to test this, but never finished. As I recall, the quick breads were a bit higher - maybe 195°F to 200°F. This would be a great thing to nail down sometime, wouldn't it? I'll have to put it on my to-do list! Thanks for the reminder - PJH

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