[csmattryder]

I'd enjoy a follow-up where they test different materials against the 'keep-toast-dry' 53 degree temperature of clay plate.

Would something like neoprene/polystyrene plates (as insane as it sounds) provide a solution to slightly soggy toast at a lower temperature?

It's one thing to find an optimal temperature, but a completely other beast to find a practical solution to it!

[vl]

Perhaps brand (and, specifically, water content) of bread plays a big role too. With the brand of bread I use I don't experience this problem (or maybe I just eat my toasts rather quickly?).

Also, paper critically omits condition of toast prior to heating - was it stored in the fridge or in the cupboard? Was is stored in vacuum packaging or not? How old was the toast from the manufacturing date? Also toast can be weighted before and after heating, and after removal from the plate to measure loss of water content (it's my understanding that water on the plate is actually condensation, and not part of the toast, but is it indeed so?).

Murray should seriously consider establishing Murray Institute of Toasting Research and addressing these important topics in subsequent scientific publications.

[MurrayHurps]

Great points, and added to the list of paths to explore for the next version.

Also hard to disagree with your suggestion as a new life path.

The global bread market is predicted to hit $170B by 2015 (GIA report), if we can capture the minds of just 1% of that market, then I'll be able to afford a better thermometer.

[vl]

>if we can capture the minds of just 1% of that market, then I'll be able to afford a better thermometer.

I'm sure that just after couple publications consulting gigs for brad and toaster manufacturers and speaking engagements will pay not only for thermometer, but also for microgram scale and hygrometer.

Interestingly, I spent some time thinking about where condensate is coming from, and so far it's not really obvious - some humid air needs to get colder for it to appear. May it's indeed evaporation from the piece of bread itself? But then it would be visible, in the same way evaporation is visible on top of cup of hot tea. Mystery.

[MurrayHurps]

I'm thinking very sensitive scales to measure both the bread and the plate before and after the test period, which should answer that question definitively.

The question now though is, how much would that condensation weigh? And hence how accurate do the scales need to be?

[vl]

1 cubic centimeter of water weighs 1 gram. This looks like 1/10 of cubic centimeter at most. Milligram scale should work - $20 at Amazon, but you'll have to use rather small plate (the more you weigh, the less precise the measurement of difference between two objects).

[MurrayHurps]

Fantastic idea, and one of several great suggestions I'm taking note of for a followup piece. Thanks very much!