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YEWHICK Food Grade pH Tester for Sourdough Bread Meat Cheese Fermenting Food
pH Meter for Food
pH Tester for Cheese Making
The pH of cheeses ranges from 5.1 to 5.9. If the pH is too low, the cheese may appear mushy; if the pH is too high, the cheese may become too firm.
pH Meter for Fermenting Sauce
Yewhick pH food tester is an essential tool with a 0.00-14.00 pH range and ±0.01 accuracy to fully meet your requirements for making all sauces.
pH Tester for Sourdough
The optimal pH environment for yeast survival is between 4.5 and 5.0, and the optimal temperature for dough fermentation is between 25°C and 28°C.
pH Meter for Sausage Making
The pH of fermented sausages is usually between 4.5 and 5.5, depending on the degree of fermentation. Temperature control below 15°C is recommended.
Upgraded Spear pH Probe and LCD Backlit Display
High Accuracy Electrodes
Utilizes a unique spear sensor with a new glass bulb design that increases the area of the glass bulb and prevents interference bubbles from being generated in the internal buffer, making measurements more reliable.
LCD Backlit Display
The digital pH meter's white backlit LCD design makes it easy to read test results in any light; the improved display not only reduces power consumption but also greatly improves readability.
pH Tester for Sourdough Breadmaking
Typically, the ideal pH of a well-mixed dough is about 5.0 to 6.0. The pH of the dough decreases after fermentation and is about 3.8 to 4.6 when fermentation is complete. depending on the degree of fermentation.
Widely Used for All Kinds of Making Fermented Foods
Digital pH Meter for All Types of Meat
Professional pH Meter for Food --- Ideal for making a wide range of professional or home food and beverages.
In general, the pH of fresh meat must be between 5.5 and 6.2 during storage.
The Yewhick pH Tester helps you test cosmetics for healthier skin.
How to Use and Maintain the Professional Food pH Meter
Dropping the KCl solution into the electrode cover and keeping the sponge wet can effectively prevent the loss of reference solution from the electrode, prolong the use of the electrode, maintain the original pH potential balance of the electrode, and make the measurement more accurate.
Sharon S
Reviewed in the United States on April 17, 2024
I got this pH meter to test sourdough bread. I watched a video about making sourdough bread and learned the importance of knowing the dough's pH. Although I haven’t had a chance to make any bread yet, I did test it on water and a soup I made. I also plan to use it when making fermented food.I am new to using a pH meter. I’m still in the learning process. Here’s my experience so far.*The meter is easy to use.*The instructions are thorough.*Kit comes with 3 bottles: storage solution, buffer solution (7.00), calibration buffer solution (4.00).* You must maintain a pH meter to help it last.I found it interesting to discover the pH value of my filtered water and the soup. I use filtered, reverse osmosis water, and it registered at about 7.75-8.00. I was happy to verify that it’s where it should be. The soup registered at about 6.00. That tells me I should add alkaline food to balance it all out.I haven’t tried calibrating the meter, but the instructions are straightforward. I’ll calibrate from time to time as needed.Overall, it seems like a quality meter. I’m excited to try it with the bread very soon. I can’t speak to longevity, but I hope it will last. I’ll update this review if I run into an issue with it.
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