All that makes sense but what about when using a mother culture? Its alot harder I would assume to add an exact amount of the bacteria with a mother culture, then when you are buying freeze dried and can get a near perfect measure. Obviously i wasnt planning to add a whole package when i am told 1/4 tsp.
Thanks for giving a bit more precise measure of what a 'tad' is! Is there a thread anywhere that has a disc of what characteristics different culture will bring, kinda all in one place or am I stuck readin through them all lol? Curious as to why soem one adds a 'tad' of this or that for my own makes.