I made some soppresseta the other day and used B LC 007 starter.for the first time I fermented at 68F 90-95 RH checked Ph at 48 hrs and it was at 4.95. My question is is this normal to be that low that fast? When I use S TPX it takes 72 hours or more to get to aroud 5Ph. The recipie was from Marianski and had 1% dextrose.
Also can anyone give me some tips on tying off casings and keeping the sausage tight.. thanks in advance
B-LC-007 question
B-LC-007 question
Loco
Loco, we have had a number of discussions here about 007. Read this thread:
http://wedlinydomowe.pl/en/viewtopic.ph ... b670#39894
And which Marianski recipe advises 1% addition of glucose? That is enough to lower the pH to 4.6 which will be sour as a lemon. .3% is more than enough to take the pH down to 5. 007 is contains 3 strains of lactic acid and is very aggressive. Also keep in mind that once you drop below 5 the Staphylococcus bacteria will stop growing.
http://wedlinydomowe.pl/en/viewtopic.ph ... b670#39894
And which Marianski recipe advises 1% addition of glucose? That is enough to lower the pH to 4.6 which will be sour as a lemon. .3% is more than enough to take the pH down to 5. 007 is contains 3 strains of lactic acid and is very aggressive. Also keep in mind that once you drop below 5 the Staphylococcus bacteria will stop growing.