Hello Everybody, could anyone help me to solve a situation ? I have a customer that use water filter in his bakery, the Ph is 7.8 but he needs t...

2 Comments

1. Dear Victor, Important I hope you are doing well. Could you please review this message very carefully? Important Note: To master sourdough, gain hands-on experience in expert bakeries for 6–12 months. Practical exposure is essential to understand fermentation, flavor, and texture. 1. pH Basics pH 6–6.5 is ideal for sourdough in both cakes and breads. Adds a mild, pleasant tang without affecting yeast or chemical leavening. Dough develops predictably; flour enzymes work normally. 2. Cakes Use 10–15% sourdough (of flour weight) for tender, moist cakes. Discard or mature starter keeps flavor mild. Baking powder/soda function normally; rise and crumb are consistent. 3. Yeast Breads Replace 10–30% of flour with active starter. Mild acidity strengthens gluten and improves chew and shelf life. Yeast works normally; minor slowdowns are manageable. 4. Rye Special Notes Rye flour is enzymatically active; uncontrolled amylase can collapse crumb (“flying roof”). Use high-percentage rye levain to maintain acidity and control enzyme activity. 5. Practical Tips Monitor hydration — sourdough adds water and acidity. Adjust sugar slightly in cakes if using more starter. Test small batches before scaling recipes. Even if pH dips below 6, baked goods remain stable and tasty. 6. Rye Sourdough Semi-Baguette Made with wheat & rye flour, sourdough starter, sesame seeds. Long fermentation → soft, airy crumb; golden crust. Rich in magnesium and B vitamins for extra nutrition. Ingredients: Wheat flour, gluten, sourdough starter, yeast, salt, water, rye flour, Roggen, improver. Bottom Line: Sourdough at pH 6–6.5 is safe for cakes and breads, adding flavor, moisture, and shelf life without affecting rise or structure. Warm Regards, Dr. Hossein

2. To reach members with the expertise to answer this please repost as a question here: https://thewaternetwork.com/q-a-0-y/list