I have been washing and saving yeast for a while now. I would like to start making slants now to save on fridge space and for longer term storage. I read the sticky on here and understand it pretty well.
So my question:
I see there is powdered agar & flaked agar. Any major difference for the use of making slants? Do you prefer one over the other?
powdered is my agar of choice, much easier to measure. don't by it from science/homebrew shop much cheaper to Japanese/Chinese food store when i went and got my supply I had to ask someone who spoke Japanese to translate the writing as there was nothing in English on the pack. For the record this is the what Japanese for agar is... apparently.