Is there any reasonably simple way to test for level of acetic/lactic acid in dough and then in baked bread? Log in or register to post comments pH is a measure of acidity and could be used with starters and perhaps the dough if pH paper were used. Log in or register to post comments
pH is a measure of acidity and could be used with starters and perhaps the dough if pH paper were used. Log in or register to post comments
pH is a measure of acidity and could be used with starters and perhaps the dough if pH paper were used.