"Steve W" wrote in message=20
...

... I understand some of the reasoning behind multi-stage development.
What I don't understand is Dicks's diagram showing the same curve
reproduced 3 times. If there is any change in "vitality" as you =
suggest
the three curves should reflect that.

The point is that, for progressive refreshments, it is most efficient to =

maintain exponential-phase growth, and, in each refreshment, to let the=20
fermentation proceed almost to transition phase. Further, and one
might expect hesitation starting the next refreshment.

When it comes to dough, then fermentation can go further, maybe should,
for most flavor.

I suppose I could make some graphic demonstrations of how to screw
up progressive refreshments by using transition-phase or death-phase=20
inoculants, for instance. But, as they say at college, let's leave that =
as=20
an exercise.

The diagram is an idealization. In practice, you can only guess where
your stuff is on the curve. We could play "101 ways to know when your
culture is ripe". Similarly for when dough is ready to bake. Don't ask =
me.
I don't have all the answers!

--
DickA

_____________
References:

http://groups.google.com/groups?selm=3Dn9Cdb.156257$0v4.11696310@bgtnsc04=
-news.ops.worldnet.att.net

http://samartha.net/SD/SourdoughDefinition.html#GC