From 37d7ec12a876c78a1ee6b9d3c978ecaeeb72145d Mon Sep 17 00:00:00 2001 From: Hendrik Kleinwaechter Date: Wed, 29 May 2024 09:03:20 +0200 Subject: [PATCH] Add more pH Meter details (#367) See issue #332 for details --- book/wheat-sourdough/wheat-sourdough.tex | 7 ++++++- 1 file changed, 6 insertions(+), 1 deletion(-) diff --git a/book/wheat-sourdough/wheat-sourdough.tex b/book/wheat-sourdough/wheat-sourdough.tex index 4482b922..5129f735 100644 --- a/book/wheat-sourdough/wheat-sourdough.tex +++ b/book/wheat-sourdough/wheat-sourdough.tex @@ -913,7 +913,12 @@ \section{Bulk fermentation}% that work for your setup. Another limitation is the price. You will need to purchase -a high-tech pH meter, ideally, a meter featuring a spearhead. +a high-tech pH meter, ideally, a meter featuring a spearhead +\footnote{Not every pH meter is suitable for measuring dough. +Please refer to the manual to make sure it is certified for +measuring the pH of liquid and semi-solid media. To receive +accurate pH readings further ensure that your pH meter +is properly calibrated.}. This way you can directly poke the meter deep into the dough. At the same time, automated temperature adjustments are a feature to look out for. Depending on the temperature,