Starter & measurements
Reliable readings start before sampling
Why does pH change when my starter looks the same?
A change in measurement method can look like a change in fermentation.
Understand the process
Dough is heterogeneous. Probe suitability, cleanliness, contact and stabilisation time affect the reading. Direct measurement and measurement in a diluted suspension are different methods.
Calibration checks the instrument against reference solutions. Temperature compensation adjusts the electrode response according to the instrument; it does not turn the starter into a sample fermented at a different temperature.
Step by step
- Read the instructions and check that the electrode is suitable for dough.
- Calibrate as instructed with fresh buffers suitable for the measured range.
- Sample the same location or homogenise in the same way each time.
- Rinse, clean and store the probe according to the manufacturer.
- If a reading is surprising, check a reference and repeat before changing the starter.
What to record
- Calibration date and result
- Clearly identified direct or diluted method
- Two repeated readings on comparable samples
PROPOSED EXERCISE · VALIDATE IN YOUR CONDITIONS
One trial, one variable
Take two readings using your usual method.
Check the instrument, then repeat on a sample homogenised in the same way.
Keep comparable
Same sample, temperature and method.
What to look for
If readings drift or disagree, resolve the measurement problem before judging the starter.
Record unexpected differences, then repeat before adopting a change.
Mistakes to avoid
- Comparing a direct reading with an undocumented dilution.
- Using old buffers or storing a probe contrary to its instructions.
Conditions of use
Follow the manufacturer's method. Do not improvise chemical titrations as a substitute for a laboratory method.