Fruit Juice PH vs. Yeast?
I am in the proces of making some Cinnamin/Cranberry bread when my little niece asks if I used Cranberry juice. I never thought of it. Could you use the natural juice since it has natural sugars, to the Poolish? Or would the acid in the fruit affect the rise? Since I can't seem to find anything upon using juices I am assuming there would be a problem.
Anyone know? I can always experiment later.