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Default Starter pH difference for whole wheat vs white flour

Just some food for thought. I ran an experiment comparing the pH of
two samples of the same starter refreshed with different flours. Both
samples consisted of 10g of starter + 50g water + 50g flour. Both ran
at the same temperature (75°F to 78°F). One was made with fresh
ground whole wheat flour, the other was made with enriched, bleached
high gluten white flour. I think this demonstrates the phenomena of
whole grain flour buffering the starter and allowing the accumulation
of more total acid before the LAB growth shuts down at a pH below 4.0.
The most interesting result is the increase in pH during the first
hour. Anybody care to speculate on why this happens?

Look here for data:
http://picasaweb.google.com/DocDough/StarterPH/photo?authkey=W5xf8wUEzog#5217143234399849442"><im gsrc="http://lh5.ggpht.com/DocDough/SGcEIUy8S-I/AAAAAAAABEI/OoT2ArgoJQs/s144/Starter%20pH.jpg

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