Scientific/TechnicalAdvanced
Titratable Acidity
Total acid in a dough, as opposed to pH intensity.
A lab measure of the total amount of acid in a starter or dough, found by neutralizing a sample with a base solution to a set endpoint. pH shows how intense the acidity is, while titratable acidity shows how much acid there is in all, and the two don't always move together. It's mostly a tool for labs, mills, and advanced bakers studying flavor and consistency.
By Henry Hunter · Updated
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Sources
- Modernist Bread