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January 31, 2014 at 9:05 am
#7745
Member
Another note: My concern is that I am depending on the lowering of the pH and formation of lactic acid to kill off more “bad” bacteria. It bothers me that I can’t tell if the culture took “hold”, so I am going to measure the pH. (I have made bread before where the yeast didn’t take hold, but I could tell immediately). Thanks again for your reply, it’s nice to hear from someone on here.