 Submitted by caviar on August 27, 2008 - 10:31am
I recently bought Peter Reinhart's book Wholegrain Breads and am making his "mother starter" where he advises to test for a proper PH of 3.5 to 4.0. Litmus paper only shows if the material is acid or alkaline. Does anyone have experience in testing the adidity and if so where does one find reasonable testers.
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