Hi there !!!

these forums were a big surprise , a good one . There are tons of info in these forums and i am just starting to go through them but i have some unanswered questions to which i hope more experienced members can shed some light .

I understand , i hope , what is the difference between a sourdough starter  and a pre-ferment . Over here ( i live in Athens, Greece ) there is a process that i have seen used that i am not sure in which category it falls in. Let me explain :

This is a bread recipe that my grandmother  used to make .

Combine 1/2 cup of wheat flour with water to make dough that is close to 60% hydration.Knead it and place it in a bowl , cover it with a towel and leave at room temperature for 24 hours. Next add 1/4 cup wheat flour and water to 60% hydration , knead it and leave it covered for 24 hours. Repeat the process one more time.

Was that a starter?

Bread ingedients

In a large bowl mix the starter(?) with some of the water to make until it  looks milky . Add most of the flour keeping some for when kneading.Knead until dough stops sticking to hands. Continue kneading for 10-15 min more. 

Take a portion (...My grandmother never used measurements , her recipe was that she wanted a piece of that as big as a small orange for 2 lbs of dough ....)off the dough and refrigerate it . This will be used as our pate fermente(?) for the next time we make bread.  Store it in a covered bowl that has a pinch of salt and some oil  in the bottom of the bowl. It can last up to 15 days .

Now is that pate fermente ?

Take the dough , cover it and let it rise in a warm spot of the house for 8-12 hours until boubled. Shape as required , let it rise again  and bake.

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Now i have been reading for the past 6 hours these wonderfull forums and i still cant figure out exactly what is this process? Is it a sourdough bread? Is it a bread using apre-ferment ? A combination maybe ?

HEEEEEELP !!