How to Adjust Panettone Acidity?

As I prepare for this year's Panettone, I'm attempting to "up my game" by purchasing a PH meter to help with the Pasta Madre as well as the first dough. 

I've read a lot about how that first dough can't get too acidic during the first rise, otherwise the second dough may fail (which I think has happened to me).

The thing is, I can't find any information about how to adjust acidity in the first dough, after fermentation, if you test it and it's too acidic.

Is that even possible, or by that point is it simply not salvageable?

Is it an issue of making sure the Pasta Madre is the right acidity going in, and then controlling fermentation temperatures during the rise, and if you mess that up there's no way to fix it? 

Thanks!