The pH of Dough
After seeing Eric's reference to Bwraith, and after reading through his blog, and after going from there to a variety of other technical threads, all of them useful if difficult for a nontechnical person like me, I am wondering if there is any information available on the optimal pH level for any given bulk dough or formed loaf.
In a mention by another member of a Japanese book on baguettes, I recall a reference to the desired pH of certain loaves. I have not been able to find it again, nor have I found any discussion here of the pH of dough or loaves.
It strikes me that the ability to know the optimal pH for stages of dough and formed loaves for any given formula could be a big help. Can anyone point to information here, or perhaps offer some?