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Figure 4 illustrates starter pH histories for two Bruce (salt) and two Brown starters (Brown: 1/2 C scalded milk, 1 Tbsp cornmeal, 1 Tsp KA flour, 1/8 Tsp soda). The initial Bruce pH persists for several hours until it falls whereas Brown pH increases during the same period. |
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Figure 2 reproduces the KA curves of Figure 1 and has superimposed the curves of identical KA starters containing one-eighth teaspoon of baking soda. The soda increased initial pH followed by a rise and rapid pH drop. Foaming occurred as pH ranged from about 5.5 to 4.5. |
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Figure 3 illustrates pH histories for three soda quantities in KA-based starters; two instances for each soda quantity.. The curves suggest that for one-eighth and one-quarter teaspoonfuls in the starter, the soda cannot buffer all the acid produced, whereas a half teaspoonful does. In practice, the lesser quantities of soda inspire a half to one inch of foam and the greater quantity causes three or four inches. |