I have been baking sour dough bread for the past year quite seriously. My current bible is The Bakers Apprentice. I live in Johannesburg 1700 m altitude (if that makes a difference). The temperature thing is really getting to me. Yesterday I made a sour dough boule and 4 Campagne loaves. I normally cook until the interior of a loaf is between 92 centigrade and 96 centigrade which works for me. But your article interested me and I cooked until your recommended 192 Fahrenheit. The sour dough was slightly undercooked in that the dough was still a bit compacted and raw looking in the middle of the loaf (as I expected). The next batch i cooked to 92 centigrade and was fine. There does not seem to be a rule to follow. Its frustrating isnt it.

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