The Mini RayTemp Infrared Thermometer is an excellent and economical infrared thermometer for conventional and wood-fired ovens. It is a compact, very easy to use, non-contact thermometer operating over the range -50Â°C to 330Â°C.
It’s absolutely essential to measure temperatures when baking sourdough.
I’ve been using this thermometer for many years. It is hand-held and has a trigger that you pull with your finger to start sensing. The backlight LCD display and auto-off to maximizes the battery life. The distance to the target ratio is 12:1, so that is, for a 1″ diameter measurement area, So my advice is to hold the thermometer about 12″ away; for a 2″ diameter, 24″ and so on.
The Mini RayTemp Infrared Thermometer is really useful to measure dough temperature as well as the oven temperature, and the temperature in your fridge, and especially useful to use in conjunction with the sourdough loaf record form.
I use this thermometer at the Sourdough School for all my sourdough baking.
If you are a member of the Sourdough Club you can also watch my video’s explaining how controlling temperature is a crucial way to control sourdough fermentation and about Desired Dough Temperature (DDT) and the Optimum Sourdough Fermentation Temperature Guide