I’m thinking about purchasing a pH meter. I’ve long wondered about how acidic my starter is especially it goes unfed for a few weeks in the fridge. I’m also interested in how acidic my bread dough proof to as well.
I’m wondering if anyone here has a pH meter that they use to measure the pH of their starter that they might recommend. Is it easy to use, does it require calibration? Is it easy to clean after use?
Benny
Hi Chelsea, I did buy storage solution and calibration solutions, but bought them from Amazon to save a bit of money. However, so far the storage solution that came with the unit has been enough for now so I haven’t even used any of the extra storage solution. After use I quickly run the tip under a bit of water, dry it and then put the tip back into the rubber guard that came with the unit which I keep with some storage solution in it. So far it is fine. As I have written above, I just calibrate once a month or less so far and each time the unit seems to have kept calibration already.
Benny