This demo-style class with Allison dives into the role of pH in sourdough fermentation and how acidity shapes flavor, structure, and dough strength. You’ll learn how pH shifts throughout fermentation, what those changes mean for your bread, and how to read and adjust your process for more consistent results. Ideal for bakers who want a clearer, more practical understanding of the science behind sourdough.
This demo-style class with Allison dives into the role of pH in sourdough fermentation and how acidity shapes flavor, structure, and dough strength. You’ll learn how pH shifts throughout fermentation, what those changes mean for your bread, and how to read and adjust your process for more consistent results. Ideal for bakers who want a clearer, more practical understanding of the science behind sourdough.
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