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william3208mo ago
That reminds me... a bad seal can mess with the oven's fan balance if you have a convection setting. Hot air gets pulled in weird ways, so one side of your cake sets way faster. Ended up with lopsided layers for months before I figured it out, always dry on the left side. The seal seemed like a small thing, but it throws the whole system off.
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wood.paige8mo ago
William's point about the seal throwing the whole system off is spot on. I never thought about it, but a weak seal might let steam escape during baking. That could ruin crusty bread because it needs a humid start to rise properly. My sourdough kept coming out dense until I checked the door. It's crazy how one tiny gap changes everything from cakes to bread.
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