This is an instrument equipped with a pH electrode specifically designed for direct measurement of pH in dough or yeast, with specific characteristics. A plus of these instruments is the ability to measure, in addition to pH, the temperature of the dough. pH measurement is important in bread and pastry making, especially for those who choose to work with sourdough starter. To obtain consistently high-quality dough with consistent organoleptic properties, it is essential to test the yeast's level of maturation before starting the process. Once, this verification was done only by tasting, but today professionals opt for more reliable and objective methods, using a dedicated device: the pH meter (also called a pH meter). In addition to pH, most professional pH meters today allow you to measure another key parameter: temperature. Ideal pH values ​​for sourdough starter. The ideal pH for mature sourdough starter is between 3.9 and 4.2 pH, with an optimal value of 4.1 pH, while the optimal temperature at the end of a refreshment period should be between 25 and 27°C. If the pH is close to or above 5, the yeast is too weak; if it's below 3.9, the sourdough starter is too strong. In both cases, it will be necessary to rework the starter, taking the appropriate corrective actions. Measuring the pH of the starter is essential before preparing any dough. To deepen your knowledge of yeast and better understand these fascinating processes, it may be helpful to perform additional measurements at various times to see how acidity changes depending on the type of refreshment, hydration, and temperature. For example, we can measure the pH after the overnight rest, or immediately before or after the refreshment. A little curiosity and a few tests will allow you to better understand your yeast. A dough pH meter is a useful tool for anyone who feels the need to improve their level of expertise in managing sourdough starter. Using a scientific instrument represents an evolution towards greater knowledge, awareness, and management of sourdough starter. With the pH meter, professionals will be able to achieve consistently high quality in their leavened products, and even enthusiasts will be able to rejoice in optimal leavening and their progress in the art of baking. Code: 8.75/23