does someone know why a solid sourdough influence the pH of the bread in which you...
does someone know why a solid sourdough influence the pH of the bread in which you add it and why a liquid sourdough doesn't influence the acidity remarkable?
Homework Answers
Answer:
Acetic acid and lactic acid are the two main acids that are produced in sourdough, and acetic acid is the one which influences the pH of the bread. Moreover, acetic acid is more volatile than lactic acid and thus has a more pronounced flavor.
Addition of a solid sourdough maintains a lower hydration level and a drier environment which facilitates the production of acetic acid by the microorganisms. This imparts acidity to the bread.
Lactic acid producing microorganisms thrives well in wet environments. Addition of liquid sourdough favors the production of lactic acid which has lesser effect in comparison to acetic acid.
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Someone tries to sell you a solid but irregularly shaped lump of gold, but you are suspicious because you think that it feels too light. Because it is irregularly shaped, you cannot easily calculate its volume from measurable linear dimensions. So this is what you do. You weigh the lump of gold on a pan balance (weight scale) that reads in kg up to a maximum of 80 kg. The scale reading is 25.95 kg with the gold lump resting...
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