I have learned so much here in the few months that I have been lurking around! I made my first sourdough frisbee about 4 months ago, and have progressed steadily from the frisbee stage thru the petrified wood stage to the point where the family actually looks forward to the bread coming out of the oven! The included picture is this morning's offering.
I have a pH question. I have the ability to choose the pH of my water. I have an "alkalinizer" thing so i can choose to use highly alkaline pH 9-10 or water as acidic as 5-6 with the push of a button. I have used the neutral 7pH for my starter and it is excellent.
So, if you had the choice, what water would you choose? Would your choice change depending on the ingredients? Or the type of flour? Or the phase of the moon?
Thanks for your input.