ph

Why 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… …

Without bacteria, sourdough would not exist. It is from this assumption that I want to start, to introduce the discussion on the balancing of sourdough. When we create a sourdough starter from scratch, what we are going to do is mix it together… …