pH and Total Titratable Acidity in Sourdough
A ripe starter falls to pH 3.5-4.2, and pH measures free hydrogen ion concentration while total titratable acidity measures the total acid pool including undissociated acid. Two starters can share a pH yet differ greatly in TTA, which is why TTA tracks perceived sourness better than pH alone.
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A ripe starter falls to pH 3.5-4.2, and pH measures free hydrogen ion concentration while total titratable acidity measures the total acid pool including undissociated acid. Two starters can share a pH yet differ greatly in TTA, which is why TTA tracks perceived sourness better than pH alone.
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