Thanks for another great blog PJ, I can't wait to try this recipe soon. I have to chime in and agree with ATL Ann. I have also found it very difficult to use the toothpick test - it sounds easy but it is never clear to me when I should pull the baked goods, and often results in over- or under-baked goods. I understand it may not be as universal as the 190 degrees for breads, but I'm sure we're not the only ones who would love to see that info added as part of your recipes going forward. Thanks!

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