What could be the causes of a pasta madre That's not acidifying enough? What factors should we examine to understand the reason for a consistently high pH? And what can we do to restore the right level of acidity and... ...
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of lactic acidity
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- Sourdough starterPasta madre
High pH: why the pasta madre not acidifying enough? (1/2)
di Alice BudaWhy the pasta madre Is it not acidifying enough? Why, despite letting it sit for a long time, does the pH always remain higher than the desired level? How can we identify the causes and solve the problem? The pH that doesn't drop Sometimes the… …
- Dough technologyGlazes, creams and pastesRecipesPanettone technology
Coffee paste for panettone dough: recipe and use
di Alice BudaHow do you make coffee-flavored panettone dough? What characteristics should it have? And what should you pay attention to when it comes to preserving the gluten and avoiding excessive acidity? How is it incorporated into the dough? Coffee panettone,… …
- Sourdough starterPasta madre
Pasta madre too acidic, when the LAB run faster than the yeasts
di Alice BudaWhat is pasta madre too acidic? What are the symptoms and characteristics of one pasta madre too acidic? What are the consequences in the doughs? And above all, how to fix one pasta madre with this type of problem? What does pasta mean… …
- Sourdough starterPasta madre
Pasta madre too lactic: symptoms, causes and solutions (2/2)
di Alice BudaThe causes of one pasta madre too lactic As I was saying, the pasta madre it is “very” lactic by nature. We could also say that the pasta madre it is very lactic by definition, since it is characterized by the presence of lactic bacteria… …
- Sourdough starterPasta madre
Pasta madre too lactic: symptoms, causes and solutions (1/2)
di Alice BudaRaise your hand if you have never had lactic acidity problems with your sourdough starter! I doubt there can be a single person in the world who can say “I don't”. There pasta madre too much lactic is one of the biggest problems… …
- Baking tools and equipmentResources
Sourdough pH meter, care, shelf life and signs of wear
di Alice BudaPopularity of the pH meter for sourdough More and more people are deciding to purchase a pH meter for sourdough and dough. Accomplice to this is the advertising that users themselves do on social channels, but also the always… …
- Dough technologyPanettone technology
Panettone dough that does not string, causes and solutions (1/2)
di Alice BudaPanettone dough that doesn't string together, i.e. that which tends to remain sticky, shiny, stringy and without nerve, is the most widespread problem in the production of this type of product. Especially for beginners, but not only. It happens to… …
- Dough technologyPanettone technology
Traditional panettone and contemporary panettone, the differences
di Alice BudaIt's easy to say Panettone! But what does Panettone mean today? What product are we talking about when we mention Panettone? Until the end of the last decade, just 2-3 years ago, the meaning was the same for everyone. But now it's no longer… …
- Dough technologyPanettone technology
Guide to Panettone: understanding panettone dough (2/2)
di Alice BudaBetween the first and second panettone dough, or rather, between the first and second kneading, there is the first leavening. And during the first leavening, things happen. These things translate into other feedback, other information: all useful elements for… …
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