BGKYSmoker
Nepas OTBS #242
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Didnt want to use my Apera that I used for sausage.
So I bought an after mkt, works like the Apera.
Has the same spear probe and came with an extra.
A pH of 5.1 to 5.4 is generally accepted as being conducive to the production of a desirable crumb in white bread. In sponge or liquid ferments, the final pH value should be between 4.5 and 5.1 to yield doughs with pH values between 5.0 and 5.2.
So I bought an after mkt, works like the Apera.
Has the same spear probe and came with an extra.
A pH of 5.1 to 5.4 is generally accepted as being conducive to the production of a desirable crumb in white bread. In sponge or liquid ferments, the final pH value should be between 4.5 and 5.1 to yield doughs with pH values between 5.0 and 5.2.