I am reviewing the 2012 NHC seminar called "A Perspective on Brewing Weisse-style Beer" again and I just noticed that slide 30 recommends making a lacto buchneri starter at 70-80F for 5-7 days. Also the fermenter temps during the souring and before pitching the yeast starts at 93 drops slowly to 79 F on day 7 (slide 36). Frankly these temps seem rather low for lacto. Any idea why they are so low? Did I miss where the presenters gave a reason?