pH of dough (not starter)
This question is not about pH meters or how to use them, but rather to understand what to expect from the reading. I happen to have a pH meter that I've used for cheese making so I've decided to try using it to test fermentation readiness at the proof stage, i.e., when to bake.
Yesterday I prepared a dough to be baked today. After shaping, I tested the pH and it read 4.7. From the little (I admit) I've read, I thought that sounded good and it was on its way, and after an overnight proof in the fridge, would probably be a bit lower in the morning (aiming for 4.25? Not really sure of that). Well, this morning, out of the fridge, the pH was 5.4. I put it in the proofer to bring to RT and 1.5 hours later it measured 5.7! So it seems to be going up, not down as I expected. Any ideas on what I'm not understanding in this process?
BTW, I did calibrate the meter last night and again this morning.
Thank you for any insight.
Sonia, I too come from cheesemaking (and brewing) and used to religiously pay attention to PH (and TA, actually). It doesn't address the rising PH issue, but I found member Benito's post on anecdotal PH targets helpful. Thought you might as well. If you've not adopted the aliquot technique, you might also find some good material there (in fact that's precisely how ran my cheese ferments - PH, TA and observation of of an aliquot in as identical an environment to the main cheeses as I could make it). Good luck.
Thanks, Gadjowheaty. Two hours after I posted, when I was preheating the oven, I checked the pH again and got 4.4! That's exactly what I expected earlier. So, I'm thinking something quirky was going on with my meter. I just took it out of the oven and it got a great rise, so I guess I did something right!
I do use an aliquot jar but only for the BF, not for the final proof. But I think you are suggesting that I could use it through the proof, as long as I keep it in the same environment. In this case, I ended the BF at about 60% (I eyeball it) so maybe I should try leaving the 30g in the jar and have it follow the dough around (fridge, proofer, counter, wherever) and watch it get to 100%. However, it still seems a bit like a guessing game so I'd like to be able to count on the pH as long as I have the meter. I will check out Benito's post.
Interesting that you use an aliquot jar in cheese making. I've never thought of that. I still consider myself a beginning cheese maker and don't know much about TA. I'll have to read up on it! Thanks again..
That's awesome, Sonia!
On baking, the idea is definitely not mine. I've had middling "come-backs" into bread baking and am way behind the curve - several very authoritative members here, a surfeit of really experienced people. I think the aliquot idea may be member Benito's (I am sorry, if wrong). Naming them feels like the Oscars - having to thank everyone who took part in the making of the film, too many golden parts of the production to name and the dread fear of leaving someone out...
Well, that's how I feel here. Dozens if not hundreds of people who know their stuff and are really helpful. You probably know this already, just wanted to stir you to folks who are tuned in to aliquot use.
In terms of cheese, I made French alpines almost entirely, and did it in a very traditional way - even order vells from Europe to make my own rennet. The Abondance I made, like all of that type (gruyere family - the hard, cooked cheeses, with morge rind development), has a very interesting and very critical acid curve during the make and over the first several hours after. So it's helpful to have the aliquot going, if even an imperfect measure since it can't possibly duplicate the development of the main rounds. Still, helpful.
I find TA to be a PITA, particular when pH is available. I don't really see it here but the French use it (among many others, I'm sure), and it's helpful for some things.
ps: Good lord, I see you're a vet here. Sorry, didn't mean to be presumptuous. Just wanted to give you some thoughts in case they were helpful.