The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Alternative acidity scale in degrees?

Lucifer's picture
Lucifer

Alternative acidity scale in degrees?

Digging into an authentic Borodinsky bread recipe. It has suggested acidity level in "degrees". I came across this scale in other russian recipies before.

Does anyone know how it works?

Mini Oven's picture
Mini Oven

which is more than likely.  "Degree" is listed in the Thesarus under "scale." 

Or they are using degrees in reference to temperature or activity.  pH measuring is very important in sourdough but pH readings also vary according to temperature.  Could also be they are listing the dough temperature ... as 25°C.    That is why pH measuring devices can get expensive.   They have to take this into account.  Like matching a strait line to an arch in results, may have to do with activity of hydrogen atoms and logarithms with theoretical calculations.  It gets all too complicated for me. 

I stick to the recognized pH scale of 0 to 14.  Readings of 0 being acid and 14 a base with 7 as neutral.

Mini

Lucifer's picture
Lucifer

Too true.

Apparently it's the amount of normalised NaOH required to neutralise the acidity. Wonder if it's used anywhere else in chemistry.