Sourdough Academy - Acidity

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.

[@bluelake28]

This should have way more subscribers.

[@LoveLevain]

I know, huh!? Wish I knew what the secret was :)

[@nathanhouck2403]

Very informative. Thank you. I can use this information to improve my own bakes.

[@FEBC23]

This was amazing to learn about!😊

[@1967MOC]

Fantastic!! Thanks 😃

[@user-gk4bk8zm1j]

what should be the ph of the starter when mixed into the dough?

[@LoveLevain]

Mature levain is around pH 4.2, which is when I would use it in my formula.