Measuring Dough pH
I'm so confused! I want to measure the pH of my dough with some degree of precision. PH paper lacks precision yet I can't find a pH meter which doesn't have a litany of horror stories associated with it if the reviews on amazon.com are to be believed. What to do?
Can anyone recommend a pH meter that they use and like? I'm looking for a dough pH of around 5.5 and want to make sure my dough isn't too far off from this. Or should I abandon the notion of a meter and use pH paper and consider it "close enough"?