What is the ideal pH range for dough?

The ideal pH range for dough being between 5.0 and 6.0 is crucial because it supports optimal yeast activity. Yeast, which is a key ingredient in many types of bread, thrives in this slightly acidic environment. When the pH is maintained within this range, it promotes yeast fermentation, leading to the production of carbon dioxide and alcohol, which are essential for dough rising and the development of texture and flavor in the final product.

A pH above 8.0 can hinder the fermentation process, as a more alkaline environment is not conducive to yeast activity. Additionally, a pH below 4.0 can create too much acidity, which can adversely affect the fermentation process and lead to undesirable flavors. While a neutral pH of 7.0 might sound appealing, it does not enhance crust color effectively, as the Maillard reaction, responsible for browning, occurs better in the slightly acidic range. Thus, maintaining a pH between 5.0 and 6.0 is essential for achieving high-quality baked products.