Starter Survey - Number Crunching & Summary
I have played with the data and I have crunched the numbers.
The response was great and we received about 30 survey entries. That's surprising in just 1.5 days. There's clearly interest in this.
However, there are a LOT of variables. The more variables you have, the more entries you need to draw statistically relevant trends. At this point, we cannot draw those kinds of trends, i.e. if you have an active white starter fermenting at 78F, this is how long the majority of these starters take to peak. It would probably take hundreds of entries to get at a number that is meaningful for something of that nature.
That being said, we can summarize what folks are doing. Even on that front, there were some surprises (at least for me).
- I expected to see a lot more 100% rye starters
- The most common feeding time is AFTER peak. I knew the sour lovers were out there, but I didn't expect them to beat out the peakers.
- I was surprised to see how many people fed before peak. I know there's something to be said for youthfulness, but I would have thought the compromises on activity would have created problems.
Ultimately, I think the most interesting way to review this data is to look at it entry by entry and see what the individual Fresh Loafers are doing and how their starters are performing. In fact, I see people browsing the document constantly.
If you missed the survey, you can still take it and get access to the full details.
*I had to take a few liberties, eg averaging temp entries, making assumptions about flours based upon descriptions, etc.