Making Sourdough Bread with a pH Meter скачать в хорошем качестве

Making Sourdough Bread with a pH Meter

This is a full recipe on how to make the perfect sourdough bread using an acidity measuring tool - a pH meter. It might be the most reliable and easiest way to ferment your sourdough exactly on point. However, there are a few common pitfalls and that's what I am showing you in this video. The pH-meter I was using: https://thbrco.io/ph-meter-advanced The infographic and other merch: https://thbrco.io/infographic-poster So TLDW, use the sample method. Then measure the pH of your dough. This way you know your individual pH for your dough. Don't follow pH values blindly as this fully depends on your sourdough starter composition. But with this method you have your individual pH value that you can follow. --- Gluten Tag. Below is a list of all the tools and flour that I am using. Some of the links contain an affiliate code, feel free to use them if you like my work. In general you can always support by spreading the word, liking my videos or subscribing in case you like the content. This way you support my dream to become a full time Baker ❤️. Merchandise: All my custom designed shirts/hoodies: https://thbrco.io/bread-shirts-hoodies Happy sourdough shirt: https://thbrco.io/happy-opencrumb-shirt Neapolitan pizza shirt: https://thbrco.io/neapolitan-pizza-shirt Sourdough infographic poster: https://thbrco.io/infographic-poster The perfect batard sourdough: https://thbrco.io/batard-shirt Follow me here too: Discord: https://thbrco.io/discord Instagram: https://thbrco.io/instagram My blog: https://thbrco.io/blog My website: https://thbrco.io/homepage Subscribe to my newsletter: https://thbrco.io/newsletter Telegram: https://thbrco.io/telegram Tiktok: https://thbrco.io/tiktok Twitch: https://thbrco.io/twitch My tools: Banneton proofing basket (25cm length, 15cm width, 8.5cm height): https://thbrco.io/banneton Cooling rack: https://thbrco.io/cooling-rack Digital kitchen scale: https://thbrco.io/kitchen-scale Dough scraper: https://thbrco.io/dough-scraper Dough scraper golden: https://thbrco.io/dough-scraper-gold Dutch oven for batards (Challenger Bread Pan): https://thbrco.io/dutch-oven-batards Dutch oven round (Lodge): https://thbrco.io/dutch-oven-round Dutch oven with glas lid (Brovn) - (Coupon BREADCODE for 5% off): https://thbrco.io/dutch-oven-glas-lid Infrared thermometer: https://thbrco.io/infared-meter Loaf pan (30cm length x 12cm width x 9cm height): https://thbrco.io/loaf-pan-regular Loaf pan with lid (34cm length, 13cm width, 12cm height): https://thbrco.io/loaf-pan-lid No stick spray (vegetable based): https://thbrco.io/non-stick-spray Ooni pizza oven: https://thbrco.io/ooni-pizza-oven Oven gloves: https://thbrco.io/oven-gloves Oven thermometer: https://thbrco.io/oven-thermometer pH meter to check acidity (advanced): https://thbrco.io/ph-meter-advanced pH meter to check acidity (basic): https://thbrco.io/ph-meter Rolling pin (Coupon BREADCODE for 10% off): https://thbrco.io/rolling-pin Scoring Knife Schnittholz Olive: https://thbrco.io/scoring-knife-schni... Scoring Knife Zatoba Walnut (Coupon BREADCODE for 10% off): https://thbrco.io/scoring-knife-zatoba The best bread knife (made in Germany): https://thbrco.io/bread-knife Weck starter jars: https://thbrco.io/weck-jars My flour: For ze Germans: Which flour in Germany?: https://thbrco.io/blog-flour Mulino Padano Bread flour 15% protein (Coupon TheBreadCode for 5% off): https://thbrco.io/mulino-flour Strong whole wheat flour (Coupon TheBreadCode for 5% off): https://thbrco.io/whole-wheat-flour Recommended videos: Debaked ep. 1 - Pizza journey to Napoli: https://thbrco.io/debaked-napoli Debaked ep. 2 - Journey to a flour mill: https://thbrco.io/debaked-flour-mill Discard starter bread: https://thbrco.io/discard-starter-bread Fermentation time table: https://thbrco.io/fermentation-time-t... Make a sourdough starter: https://thbrco.io/make-sourdough-starter Make your starter more active: https://thbrco.io/more-active-starter Recommend sourdough bread recipe: https://thbrco.io/sourdough-recipe Chapters: 0:00 Intro 1:20 Sourdough Biochemistry 3:50 The recipe 4:29 pH of starter 5:50 pH of the dough initially 10:50 pH of finished dough 14:19 pH proofing finished 16:48 The bread #sourdough #sourdoughbread