December 22, 2011 - 10:16am
Is 'doubling' really crucial?
I'll apologize twice: once for the somewhat vague subject and again for not being able to find what I'm looking for with the search function. If this is well covered elsewhere, post the link, please.
It seems like 'doubling in volume' is the gold standard by which fermentation is judged. Is 200% volume really the indicator for the perfect amount of fermentation? If so, why? Why not 175% or 225%?
Thanks!
Gabe