Saving Bread
Sourdough pH Guide: Fermentation Microbiology & Whole Grain Science
43:14
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pH is one of the topics I’m asked about most often, but the number on a meter is only one part of understanding fermentation.
In Lessons E08 of Saving Bread, I break down what is happening inside a sourdough culture and explain how I use pH in my own baking and production.
We talk about the relationship between yeast and lactic acid bacteria, the enzymes…