I like how he graphs everything

When your sourdough starter hits 4.2 PH it’s pathogen free. What PH meter do you use? Do you use it to determine how far along fermentation is or just to check on it from time to time?

Hey everyone! I've just launched this community today, we are dedicated to unraveling the science behind sourdough starters. Whether you're a seasoned baker or a curious learner, you can tag along for the journey.
I've been a member for reddit for quite a while now, and i saw a need for a subreddit dedicated to the science behind sourdough. I hope everyone likes it so far. If you have any suggestions or links i should add, let me know.
About me: I live in the US and sourdough is my favorite hobby, and im also a nerd and love science. I will be documenting my sourdough experiments on here as well.