Monitoring fermentation parameters
I am trying to improve my bread consistency and bake a
better loaf to my tastes. I am an electrical engineer by trade, and have begun
thinking about a microcontroller system to monitor variables to know my dough's
status, and trend data over different bakes so that I can compare
taste/mouthfeel versus the characteristics of the fermentation through dough
Dough density (?)
I am working toward a retarder/proof box (basically a small fridge with a
heating element) that will control itself based on possibly more than just
temperature and humidity.
>>>>>"too long; didn't read": Can you accurately measure pH and density of
Thanks everyone, I look up to you dedicated bakers out there.