Panettone first dough - how to keep PH at optimum level (above or close to 5)
I've struggled a few times (since I bought a PH meter) to get the panettone first dough not too acidic.
If I want a 3X rise as recommended in all recipes, the PH drops below 4.
How can I keep the PH at the end of the first dough at an optimum level (above or close to 5)?
Is it the fermentation temperature, the mix, the ingredient's proportion, or probably a different factor?