Barm in place of Levain? Confused....
I want to make some of the recipes in DL's Local Breads, but I don't want to make his levain from scratch. I have a great starter that works, do I need to start again with a Levain?
I'm sure this info is on this blog somewhere, but I couldn't find the exact answer I need. Can someone tell me the difference between BARM/STARTER/LEVAIN/POOLISH/BIGA/PATE FERMENTE/STIFF LEVAIN? Can you subsitute one for the other, or is one process that different from the other? Are they basically the same thing, but merely two ways to do the same thing?
Confused. Help would be great.