Seed Starter or Mother Starter?
I am lucky enough to live in the SF Bay Area with fantastic bread bakeries around each bend. One of the best of these was kind enough to give me a container of their "starter" to help me make my first sourdough breads using Peter Reinhart's Artisan Breads Every Day. The trouble is, although i've read a bunch about this, I can't figure out if they've given me a seed starter or a mother starter! It is a small amount, perhaps 8 ounces, and is bubbly and neither runny or dough-like, but somewhere in between.... say very sticky, wet, very very soft dough? Would any of you have a guess as to what they might have given me? They are closed and have been for a couple of days so I can't ask them! They said to be sure and feed it... does this mean it is a mother starter? Your guesses would be most appreciated!
One last question - do I leave it out until it reches room temp before using it?
Thanks so much!!!