The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


michaelreeves's picture

Vinegar mixed in pretzel dough?

April 10, 2013 - 4:59pm -- michaelreeves

Hi all,


I've been scouring the internet and books trying to find, what I'd call "trade secrets" of pretzel making. The basic properties of the pretzel taste is about contrast in pH. Which, is why a strong alkalie solution is used to dip the pretzels, imparting its wonderful flavor on the crust, so it will act in contrast with an acidic crumb taste.


C-brook's picture

High ph in mother starter

September 28, 2012 - 9:06pm -- C-brook

Hi there--I am new to this site, but already I am grateful all the advice this site's members provide.  This is my first posting, and I was hoping someone could help me with something I am seeing in my mother starter.

I've been using Reinhart's starter method from Artisan Breads Every Day, where a mother culture is built from  a seed culture.  Each sourdough bread uses the mother culture to create a wild yeast starter for the bread.

asicign's picture

pH Meter

March 10, 2012 - 7:20am -- asicign

Following up on dmsnyder's suggestion, I'm creating an entry on pH meters.  I few years back, I did some research in order to purchase an inexpensive meter to track the pH of my fish pond, which was under reconstruction.  Around the same time, I was trying to get a sourdough going, and I felt this would help.  I ended up with a Hanna Instruments meter, which is available on Amazon for $31.15: 

Bread Valley's picture

Water Activity

September 2, 2009 - 11:45am -- Bread Valley

I currently have a home-based specialty bakery based off my grandmother's bread recipe. I use a liquid starter and the result is a soft sweet bread with a thin crust on the top but the bottom is fairly soft. I'm working on a business plan to start a wholesale bakery (not in my home).

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