[Sca-cooks] Starter went 'Pffft'

[Terry Decker]

Most breads have a pH of around 5.5.  Sourdoughs run between 3.5 and 4.5 pH 
with real "sour" San Francisco sourdough being down on the low end.  "Sweet" 
sourdoughs run toward the 4.5 pH.  The potential of hydrogen scale usually 
runs from 0 to 14 with 7 as a neutral.

Bear

> Hmmnnn.... perhaps we are talking about the same thing, after all?  Your 
> definition of 'acidic',
> and my definition of 'sour' may be the same.  Send me a loaf, won't you? 
> :)
>
> William de Grandfort