Quote:
Originally Posted by Leingod
Using a basic pH meter with a probe attachment. It's sitting at 5.5ph right now. Tried to get it around the range of sourdough to counteract the sweetness from the sauce since I made a putanesca varient. So it's on the sweet side. I wanted the dough to be on the acidic side to balance out the sweetness of the sauce and fattiness of the Prosciutto being layered on top. Settled on low moisture mozzarella as a base cheese.
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Once the sweetness is in. It's in. Did you use sugar in your sauce? If so, next time try a little baking soda to taste or throw in a diced carrot when cooking your sauce. With the carrot. You can remove it after cooking. Couple pieces of chocolate will kill some acid too.