Extech PH100 Bread Dough

[Albacore]

Time to upgrade my cheapie pH meter and the Extech PH100 looks like a good affordable step up for cheesemaking - mainly mozzarella at the moment.

But I also want to use it for dough and levain pH measurement in breadmaking. Has anyone used it for this application?

The other candidate is the Hanna HI-981038 or HI-981032 spear tip types, but these are 50% more expensive than the Extech. BTW, I don't know why Hanna have all these very specific models in this range - cheese, dough, meat, even sushi! Are they all really the same one apart from the cleaning solutions?

Lance

[John@PC]

The Extech PH100 and the Hanna 981032 are the same price here in the states.  I purchased the Hanna Halo a couple of months ago which is a spear-type like the 981032 but has bluetooth and is twice the price.  I prefer the spear type to the conventional probes because I can check cheese pH while in the press (I stick the probe through one of the holes in the mold).