Re: Sourdough starter quantity predictive model

Thanks @TXCraig1 for this. I looked at the reference paper and seems like it has different peak temperature compared to the graphs in the original post. For example L. sanfranciscensis peaks at ~90F while in your graphs it is ~80F. 
I’m fermenting at these temperatures and find that the dough is overproofed. Could this be the reason?

I’m using the google sheet that another poster prepared, I can just adjust the numbers if you can point me to how to derive them (that is, how should I combine the different yeast/germs data). 

From the paper:
(about:invalid)
Your graphs:
(https://www.pizzamaking.com/forum/index.php?action=dlattach;attach=95119;image;fs=30196)