Do I need a pH meter for making sourdough bread and pizza?
No, a pH meter is not necessary. It is reliable and repeatable, which is handy for consistency, but it is expensive, needs regular calibration and careful rinsing. For most home bakers a straight-sided aliquot jar to watch the dough's size increase does the job just as well for both bread and pizza. If you scale up or want lab-like consistency, that is when a meter earns its place (many aim around pH 4.1 before baking, but find your own value).
Answered by Hendrik, The Bread Code
From the book
Another limitation is the price. You will need to purchase a high-tech pH meter, ideally, a meter featuring a spearhead. 6 This way you can directly poke the meter deep into the dough. At the same time, automated temperature adjustments are a feature to look out for. Depending on the temperature, the pH value varies. There are tables you can use to do the adjustment calculations. More expensive meters have this feature built in. The pH meter loses accuracy over time. For this reason, you need to frequently calibrate it. The process is cumbersome and takes time. Lastly, you need to carefully rinse the pH meter before using it in your dough. The liquid surrounding the head of your pH meter is not food-safe and thus should not be eaten. I rinse the meter for at least one minute before using it to measure my dough’s fermentation stage.
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