recipe questions

Continuing the search for the elusive perfect bagel recipe, I came across a promising one today, but am unsure of 2 things.

1. it calls for intermediate starter, which I am assuming means sourdough starter, as it is a sourdough bagel recipe. Is that all it means?

and

2. On the directions, it says "take the chilled starter (firm) and roughly break it into cool water...."

None of my starters are 'firm'... can anyone clarify this for me?

Thank you so much for any help...