Rant: My $150 pH meter purchase was a complete waste for my sourdough starter.

Everyone says you need precise acidity readings, but after six months of daily checks, I found my starter's health and rise were far better judged by its smell and bubble activity, so has anyone else ditched the tech and gone back to just watching and smelling?

2 comments

2 Comments

robinmason29d ago

Totally get where you're coming from! I found all that data just made me overthink a simple process. My best loaves come from trusting my senses now too.

logansullivan28d ago

Yeah, trusting your senses is key, but I still write down the little tweaks that work so I don't forget them.