Are you familiar with "TTA" or total titratable acidity? Apparently it may be at least as important as pH.
Thank you very much for the Lallemand article. Lallemand has some very good articles on yeast and they are easy to find since they are often in pdf form and can be quickly found by using the pdf designation as a search term. I did see the Lallemand article you cited but I did not read the pH/TTA piece. But, having it read it now, I can see how the TTA test is a useful one. Apparently, brewers and winemakers use TTA tests also, as I noted when I did a search to see what equipment or test kits exist to conduct a TTA test. An example of a TTA test kit I found, with ten test capacity, is the one at http://www.southernhomebrew.com/tatestkit.html
. Professional equipment apparently runs into the hundreds of dollars and sometimes over a thousand dollars.
BTW, for those who do not have pH meters, as does Norma, Tom Lehmann very recently entered a useful post on a low cost alternative, at Reply 24 at http://www.pizzamaking.com/forum/index.php/topic,19156.msg191743.html#msg191743
John, if you haven't seen it, there is a review of Prof. Calvel's book at http://www.pizzamaking.com/forum/index.php/topic,3220.msg27207.html#msg27207
. I re-read that thread this morning to recall what I had posted on the book earlier. One of the things that jumped out at me was the fact that, as discussed in Reply 15 at http://www.pizzamaking.com/forum/index.php/topic,3220.msg74624.html#msg74624
, Prof. Calvel did use an autolyse process where ingredients like sugar, milk powder and fat (butter or margarine) could be part of the autolysed mixture (along with flour and water). However, as with all of his autolysed doughs, the salt and yeast were excluded, and added later. From my reading elsewhere, others reported that Prof. Calvel might have tolerated the use of a natural levain and maybe even small amounts of commercial yeast if the autolyse rest period was very brief, before the yeast could acidify the dough. However, I did not see anything by Prof. Calvel himself in his writings to that effect.