Bought a $45 pH meter for my sourdough starter and it's been a game changer.

2 comments

2 Comments

Honestly, that's a great tool for getting consistent results. I've found you don't need to check the pH every single day though, just when you're troubleshooting or first getting a feel for your starter's rhythm. Once you know what a healthy, hungry starter looks and smells like, the meter can stay in the drawer most of the time. It's more of a training wheel than a permanent necessity.

thompson.tyler16d ago

Training wheels, huh? Tell that to my starter last week when it decided to smell like old gym socks for no clear reason. Had to dig the meter out just to prove to myself I wasn't going crazy. Sometimes you just need that little number to tell you it's all in your head and the bread will be fine.