pH of stiff starters
i'm doing some R&D on stiff starters, and while i'm following instructions and washing diligently once a day, and my starter is raising beautifully in 4 hours, and i'm tasting each step, i'm still confused about if there's a general consensus on how to actually get the pH of the starter.
i have a pH meter, but what do i measure? do i dissolve a portion of the madre in water? what percentage? won't that dilute my reading?
or do i use paper of some sort? and then, do you just lay that up to the stiff starter?