Starters, pH, LAB, & Acids
Quite often we read replies on TFL that instruct the baker to mix his or her starter at high feed ratios in order to to lower the amounts of acid (and LAB?) in a starter. The following thought occurred to me.Consider that a starter is over acidic and we want to remedy this.We refresh the starter at 1:5:5. Below are recent pH measurements.
Source: thefreshloaf.com