Measure
Dough acidity
You might say: pH, TTA, sourness
How acidic the dough has become, read as pH or as total titratable acidity.
- What it does
- Tracks sourdough acidification through lactic and acetic acid production and the fall in pH.
- Ask
- How sour is the dough, and is it still on track?
- Typical
- Sourdough fermentation can reach a pH of approximately 4.0
What to look for
- A pH display reads in the acidic range
- The dough smells tangy and the surface shows fine bubbles
Sources
- Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes, ch. 1, p. 9
Long fermentation times and the use of pre-ferments both increase the acidity of the dough through the development of organic acids
- Mugihito Oshiro, Impact of pH on succession of sourdough lactic acid bacteria communities and their fermentation properties, article
One of the major characteristics of sourdough fermentation is a drop in pH proportional to the maturation of the LAB community that produces lactic and acetic acid, eventually reaching a pH of approximately 4.0
- Mugihito Oshiro, Impact of pH on succession of sourdough lactic acid bacteria communities and their fermentation properties, methods
Both pH and TTA were measured twice per sample, and the averaged values were obtained for each batch.
Use it on your project
teardown-apply: hold "Dough acidity" (dough-acidity) from the teardown at https://teardownatlas.com/bread/ against my project
Paste it into a coding agent that has the teardown skills.
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