"Proper" Sourdough pH?

Not for the first time (I visit your blog frequently) your clarity, and "to the point" responses have been very helpful. I guessed, from experience with other fermentables, the range was between 3.5 and 5.0. Your reply to my query gives me confidence in my guess. I own a pH meter that has served me well for more than a decade. Thank you.

David G.

I'm not new to bread baking, but I am new to bread baking websites. Please, what is WGB?

Thank you,

David G.

that's just the first of questions. What I'm trying to understand is how best to develop the "right" balance between bacterial byproducts and yeast byproducts. Bacteria contribute mostly flavor; yeast contributes mostly CO2. Yes, I know bacteria also emits gas, and yeast also effects flavor, but I stand by my arguement.

I have a six month old KA sourdough starter I've been maintaining at 100% hydration, and a very new--less than a month old--starter, alledgedly containing San Francisco bacteria and yeast. I maintain the latter in two hydration states: 200% and 65%. The very liquid SF starter provides excellent  1st and 2nd proofs in near record time, and excellent oven spring. However, its sourness is nearly undectable. The same strain, maintained at 65% hydration, is a noticeably lower performer in proofing and oven spring, and doesn't exhibit a discerable difference in flavor. Admitedly, the lack of sour flavor may be due to the starter's youth.

The KA starter has a distinct sour flavor, wonderful on the pallete, but is disappointing in proof times, and oven spring is virtually absent.

I've experimented with varying proof times, retarding (refrigerating) up to 21 hour) but the final results--for all three seed starters--don't change appreciably. I've done formula with starter freshly fed from the crock, starters I built, tripling their weight each time over three feedings with the same non-varying results.

What I'm trying to achieve is the well sprung, near lip-puckering sour loaves, reminiscent of the SF sourdough I bought when I lived in Monterey, and subsequently when work took me frequently to Bagdad by the Bay. 

I'm open to trying anything short of offering my first borne (You wouldn't want him; he's 54, bearded, and opinionated.). My science training tells me "Look to the science", the artisan in me says, "Ignore him!". I'm trying to find that balance too.

I will continue my trial and error, scientific and artisanal, experiments, but if there is anyone out there with suggestions I'll listen--and likely try--anything that sounds rational and reasonable.

Like my New Age friends say, "The journey is what's important, not the goal."

David G.