of lactic acidity

What 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… …

The 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… …

Raise 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… …

Popularity 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… …

Panettone 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… …

It'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… …

Between 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… …

La pasta madre it is the most important element in the production process of Panettone and in general of a great leavened product. It not only serves to make the product rise, making it light and voluminous, but also predominantly determines its... ...

In practice La pasta madre for the panettone dough it must be vital, but not too much. That is, it must reach two and a half times, or slightly more (2.7x), the initial volume, in the expected time. For example with a ratio 1:2:0,45, closed at 26°C… …

Sooner or later it happens. And it usually happens sooner rather than later: we find ourselves with our new pH meter in our hands, and we are finally ready to measure the pH of the pasta madre and the pH of the panettone dough, so as to be… …