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About Panettone PH VALUE OF Sourdough Refreshments
If my fermentation temperature is unstable, are there any ways to help me identify when the REFRESHMENT fermentation values meet the conditions? Such as fermentation multiplication ratio, or what pH value range should be reached before proceeding to the second or third REFRESHMENT?
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3 Respuestas
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Level:
Scoolinary Team
Hi Rockie Lin.
Welcome to the Scoolinary community! Thank you for your question.
When making panettone with sourdough, monitoring the pH and the activity of the dough is essential, especially when the fermentation temperature is unstable. Here are some guidelines to help you determine if the refreshment values are in optimal condition:
Multiplication Ratio:
The multiplication ratio measures how much the sourdough increases in volume after each refreshment. For panettone, the sourdough should triple in volume within 3 to 4 hours (depending on the ambient temperature). If it doesn’t reach this growth, you may need to adjust the feeding schedule or the temperature.
pH Range:
-Before the first refreshment: The initial pH of the sourdough is typically between 4.5 and 5.0.
-After the first refreshment: The pH should drop to a range of 4.1 to 4.3.
-Before the second refreshment: The pH should be between 4.0 and 4.2.
In the third refreshment (ready to use): The pH should stabilize around 4.0 to 4.2, ensuring the right balance of lactobacilli and yeasts.
Solutions for Unstable Temperatures:
Monitor fermentation time: Even if the temperature fluctuates, observe the dough’s behavior (growth and bubbles). If it doesn’t reach the expected volume or ferments too quickly, adjust the refreshment frequency.
Measure the sourdough’s internal temperature: Ideally, it should remain between 26-28 °C to ensure balanced growth.
Use a pH meter: If external conditions are challenging, a pH meter can reliably indicate when the sourdough is ready for the next refreshment.
Check Other Indicators:
-Smell: It should be slightly acidic but pleasant, without sour or rancid odors.
-Elasticity: The sourdough should feel elastic and soft to the touch.
-Texture: Healthy fermentation creates a well-aerated crumb structure inside the sourdough.
I hope this information helps.
Best regards!
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thanks thats really helps alot !
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Level:
Scoolinary Team
Hi Rockie Lin.
I’m glad to hear the response was helpful! If you have any other questions or concerns regarding the courses or the platform, I’m here for you and happy to assist.
Best regards.
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