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I am led to beieve that the'Ideal' pH should be 5-6?I think that the water in my region is pH7-8?How can this be reduced?Is this reduced if a Filter is used and is it critical to the Dough?Thanks,
David
Topic starter
Posted : 12/05/2003 06:34
The optimal water must medium be hard, ph a 7-8 is right in order to obtain after the fermentation process a paste with ph 5-6.
Not to exaggerate with knows them 2,5 % the weight of the flour and makes a medium fermentation 8-10 hours with a flour of medium force 220-260 W and the ph it comes down knows alone.
Teo Salutes
Posted : 12/05/2003 07:01
Teo never sleeps!Ciao!
Posted : 12/05/2003 10:32