I mix by hand and judge fermentation by feel, dough temp, and an aliquot jar, but I’m considering a pocket pH meter to better map my 78°F/26°C bulk on 70–75% hydration country loaves (about 15% prefermented flour). If you’ve used the Hanna HI98100 or Apera PH60S for levain and dough, how do they handle viscous samples and cleaning between checks, and did tracking pH (say 4.2–4.0 at end of bulk) tighten your crumb and timing?
I don’t run bone-in as a CCP anymore — , rib bones blow up the signal — so we moved CCP to knife/tool accountability plus bone-trim checks and kept MD only on boneless/grind at 2.5 mm Fe/3.0 mm NF on 10 lb chubs. > lb beef chubs, but rib bones trigger constant false rejects, so I’m curious how you Same here; when we must scan bone-in, we go ferrous-only at 3.0–3.5 mm with phase auto-learn per SKU and document it as a PRP, or swap to X-ray if budget allows — would that fly in your HACCP review?