I see multiple places that a 4% sugar content is the butter zone for liquid culture and plates. In Stamets Growing Gourmet mushrooms he mentions one of his favorites is 1,000ml water-20 grams agar-20 grams barley malt sugar-2grams yeast. Unless I'm mistaken that's 2% sugar content. I know when you get closer to 10% it's useless. The question is-have you guys and gals had greater success with 4% instead of 2%?. I'm sure they're both viable I'd like to know your preference.
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