Just found out my sourdough starter was way too acidic for my last batch

I was reading a book from the library called 'The Art of Fermentation' and it mentioned that a starter's pH should be around 4.0 to 4.5 for bread. I got curious and bought some test strips. Turns out mine was sitting at a 3.2 after I fed it a bunch of whole wheat last week. No wonder my last three loaves came out dense and tasted super sharp. I thought it was my kneading, but it was just way too sour. I've been adjusting the feeding schedule for two days now and it's already up to a 3.8. Has anyone else tested their starter's pH and been shocked by the number?

2 comments

2 Comments

aaron_kim461d ago

What kind of test strips did you buy? I've thought about checking mine but the whole science kit thing seems like a hassle.

uma_webb281d ago

I grabbed the AquaChek 7-in-1 strips from the hardware store. They're super easy, just dip one in a glass of tap water for a second. The color chart gives you a clear reading without any mess.