Prior to this year I have mainly relied on TSP-X for traditional and F-RM-52 or LHP for fast. This year I got a packet of F-LC which is stated as allowing traditional as well as fast acidification depending on the fermentation temp. I've already used for traditional and the results were fine. However I have not tried it at higher temps. Plan to do pork roll this weekend and that looks for fast acidification (Poli calls for LHP). Last year using LHP the pork roll was great.
Also - considering most of us never produce enough product to use an entire packet I end up spending more than I need on multiple cultures just to throw some out.
Does anyone have experience using this culture across a wide range of temps? If so results?
Anyone think I'm missing anything thinking this could be the only culture needed for all products and ensure I'm not spending (and wasting) multiple culture.