Sorry if this isn't the best place to post it. I hope that it reaches the right audience, though.
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 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.