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Sourdough (rec.food.sourdough) Discussing the hobby or craft of baking with sourdough. We are not just a recipe group, Our charter is to discuss the care, feeding, and breeding of yeasts and lactobacilli that make up sourdough cultures. |
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WRK wrote:
>> And - multiplication rates in sourdoughs are dependent from inoculation >> size. Smaller gets you higher multiplications. That's not linear. > > Correct, as I understand it. A doubling as I stated is geometric not > linear. You misunderstand. Correct would be: growth rate _changes_ depending on inoculum size. If you have smaller inoculum, the critters grow more in the same time as they would with larger inoculum. IOW - the generation time is not constant across inoculation size. It is shorter with smaller inoculum and will also change over time due to growth conditions, probably mainly acidity increase. Your conclusion and train of thought: > So the > difference between a 20% inoculation and a 10% inoculation is roughly one > generation time. is incorrect, not only from assuming ideal conditions but also because the generation time depends on inoculation size, besides other factors. Thats because you wrote: > 1) If I understand correctly, and I hope Dick or others will correct me if I > am wrong, IMO, all those "technicalities" may contribute to general understanding what is going on and about the complexity involved and maybe help treating your starter more appropriately. If can help with this: > I cannot claim satisfactory success with anything I have tried to date in > these experiments. I doubt it. Samartha |
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