Sourdough Academy - Acidity
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- Опубликовано: 11 сен 2024
- Let's dive into the science of sourdough and start with the most distinctive characteristic: acid. What makes that acid? How can you control the amount and then time your bake perfectly? We go over all that in today's episode.
This should have way more subscribers.
I know, huh!? Wish I knew what the secret was :)
Very informative. Thank you. I can use this information to improve my own bakes.
This was amazing to learn about!😊
Fantastic!! Thanks 😃
what should be the ph of the starter when mixed into the dough?
Mature levain is around pH 4.2, which is when I would use it in my formula.