Hi Gretchen, for most sourdough breads that aren't super dense, an internal temperature of 190-195F works fine. If you happen to be making a bread that is very dense and moist, like a rye sourdough, you might want to go a little higher (205F or a bit higher). Always look for other signs of doneness like a firm crust that is nicely browned, and that the loaf sounds hollow when thunked on the bottom.

Barb 

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