I know this seems a little late but I think we could all benefit if we define these terms in order to remove any confusion surrounding them.

What is a:

• new starter
• young starter
• active starter
• fresh starter
• old starter
• mature starter
• ripe starter

Thanks for participating. 

Oct 31, 2009  Changed title of thread so it is more easily located using the site search machine.  I may turn this into a FAQ or anyone wanting to make a FAQ should feel free to use the information.

I am beginning to bake from Jeffrey Hamelman's book Bread, have had two wonderful successes, but am terribly confused on how to come up with 2 tablespoons of mature culture required for the Whole-Wheat Levain as described on p 168.

1. I don't have to buy the mature culture, right?
2. I need to make the mature culture, right?
3. Am I supposed to use the instructions in the appendix of the book and then incorporate 2 tablespoons of it?
4. Is a mature culture different from a sourdough culture?

As I scoured the book going from section to section I simply could not figure out what it is that I am supposed to do in order to make this bread. My frustration partly means I'm learning, which is exciting, but I'm also frustrated.

 Could someone please help me (and reference the book if possible)?

 Kind regards,

AW