#3,125 in Industrial & Scientific
Use arrows to jump to the previous/next product
Reddit mentions of Hanna Instruments HI98103 Checker pH Tester with Ph Electrode and Batteries, 0.00 to 14.00 pH, +/-0.2 pH Accuracy, 0.1 pH Resolution
Sentiment score: 1
Reddit mentions: 4
We found 4 Reddit mentions of Hanna Instruments HI98103 Checker pH Tester with Ph Electrode and Batteries, 0.00 to 14.00 pH, +/-0.2 pH Accuracy, 0.1 pH Resolution. Here are the top ones.
or
Compact pH tester with narrow probe for use in small samples or test tubesManual two-point calibration through trimmers for custom calibrationSingle-line LCD display screen for ease of viewingReplaceable electrode with screw connector to extend meter lifeLow power demand for extended battery life
Specs:
| Color | Red |
| Height | 1.4 Inches |
| Length | 8.3 Inches |
| Number of items | 1 |
| Release date | May 2017 |
| Weight | 0.220462262 Pounds |
| Width | 2.6 Inches |
> Do you regularly measure the pH of your starter?
Yes! I have a pH meter at home for doing fermentation projects, it's crucial to keep them below 4.6 or you're in dangerous territory.
If you keep a liquid levain (which I recommend, after many years of keeping a ~65% hydration stiff levain I've found a 100% hyd liquid levain much more reliable), you can pH it directly. After doing this a half dozen times, I can mostly judge the pH just by sight and smell unless it's spent time in the fridge. In that case, I don't know of any reliable way to judge it other than just taking the pH.
> Is there an easy/cheap way for a home baker to do so?
You can buy an inexpensive pH meter, but you'll notice that this is only accurate to ±0.2, which is pretty poor. If you're trying to identify a pH of 4.4 and that's what the pH meter measures, is it 4.6 and too young, or is it 4.2 and already mature?
So a slightly more expensive one is much, much better, and then if you want one that's useful for other ferments you'll probably want to go with a more robust one.
There's another method where you have to take some amount of starter and dilute it down with water and adjust it with a basic or acidic solution until you get it to switch the color of litmus paper…I highly recommend not going down that path. Your time is worth more than that.
I use a Hannah Probe and stick it into the whey. The are about 30 bucks. Work very well.
No, I'm using this one. People gave it bad reviews because it needs to be calibrated every time and stored correctly. Not an issue for myself (I'm a chemist and knew this before buying one). Just make sure to buy the buffer solutions and store it properly.
Does anyone have experience with the Hanna Checker? https://www.amazon.com/dp/B0085WOIMQ/ref=cm_sw_r_cp_apa_t-yvzbW1ZC45W