I’m going to attempt to make panettone using a sourdough starter and have read that a ph meter is recommended for testing.
Is there anyone who has experience in this? I’ve never made sweet, enriched sourdough.
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Bookmarking, 'cuz … whaaa? Very interesting topic!
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I went through several pH meters in my home winemaking career. They’re kind of a pain because you have to calibrate them before each use, and they stopped working after one season (maybe six batches of wine per season). Also, a little expensive at around $80. I came to rely on the winemaking shop’s testing, and it never failed me. As a rough estimate, you can ask your water company what pH they provide the water at. pH 7 is neutral, but my water comes in at around 8 or even 8.5, because more acidic water can damage pipes. Fermentation will bring that down, most likely. What pH does your research show is desirable, and what could you do to adjust it if it isn’t in that range?
Take a look at this (I also see similar ones on Amazon specifically for dough)
