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?
"If you fail to plan, then you plan to fail"