Good evening fellow forum members!

This is my first true post; i've asked two questions so far, but then realised I hadn't actually introduced myself to everyone! So this is it, my introduction. Im a Kiwi, born and bred (A New Zealander, for everyone not quite with the jargon). Im fifteen years old now and have a deep passion with bread, having started baking it properly about half way through this year after my friend gave me a bread book as a gift -- "New Zealand Bread Book", by Alison and Simon Holst.

I've baked the 'new-age' style loaves (quick-rise, butter-filled recipes) and am now venturing into the artisan-style area of baking, managing to fit around three loaves into a week with all my commitments as a student (and social commitments, being a teenager!). My task for tomorrow is to go hunting for a jar to start a starter in, and then bake a whole-wheat loaf that ill invent on the spot; can't afford an eight hour first rise or anything ridiculous, so ill cheat a little and add a few teaspoons of sugar.

So that's that, a brief little introduction. Im loving the site already, with the vast amounts of information in front of me whenever I want it, and I think ill be on here quite a bit from now on.

Thanks folks for letting me in (:

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.