ph for bacteria and yeast balance
My San Fran starter has got quite active but low flavour. Ed Woods
from Sourdo.com suggests keeping at 30C for a few days. He also says that if the bacteria get too dominant and acidic that the yeast could be diminished quite a lot and low volume etc. I have not as yet got into measuring ph would have to buy a tester ( any suggestions). Is it worthwhile measuring ph and what is the ph range for a good balance of bacteria and yeast. Paddy |
ph for bacteria and yeast balance
Ed Woods sure is right in what you quote.
With the pH - it gets boring after a while - up from 4.5 - 5.5 and down to 3.9, with the next feeding it all repeats. Since with SD pH, 0.1 degrees matter, you'll need a pH meter with 0.01 accuracy and those are fairly expensive. Hanna HI 99161 is a food pH meter. It's not just the pH meter for measuring. It needs to be calibrated before measuring and for that calibration liquids for the upper and lower ranges pH 4 and 14 are required. Also cleaning and storage fluids are needed for the head or it dries out. If you want to spend the effort, go for it. I think to get consistent results with SD, you'll need to control temperature, time and amounts. To figure out a change, keep everything constant and change one parameter then you can compare what is doing what. There are many screws to turn: Temperature, hydration, time, feeding amount relative to whole flour in starter and what else have you. I think a digital thermometer, calculator and a gram scale would give you much more mileage than a pH meter. Water bath regulated with aquarium heaters does it very well for me. With pH measuring, if you want to do it prudent, you could try to get measuring stripes from a science store. Have you thought of using higher ash flours (whole grain) to influence taste - the critters can do more work with those flours (buffering) and they may like the additional minerals to produce more taste. Have fun! Sam .. padriac wrote: > My San Fran starter has got quite active but low flavour. Ed Woods > from Sourdo.com suggests keeping at 30C for a few days. He also says > that if the bacteria get too dominant and acidic that the yeast could > be diminished quite a lot and low volume etc. I have not as yet got > into measuring ph would have to buy a tester ( any suggestions). Is it > worthwhile measuring ph and what is the ph range for a good balance of > bacteria and yeast. Paddy > _______________________________________________ > Rec.food.sourdough mailing list > > http://www.mountainbitwarrior.com/ma...food.sourdough > > |
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