In the 'fridge I have what I call my "starter", at 100% hydration, which I believe it is generally referred to as a "liquid starter" . I mix 20 grams of that with 40 grams of water and 40 grams of flour to produce 100 grams of "XXX". I add 100 grams of flour and 100 grams of water to that after it's doubled and produce 300 grams of "YYY", to which, when doubled, I add sufficient flour and water and salt to achieve a dough at whatever mix of flours and hydration level I'm into that day.
I've just been reading "The Bread Builders" and their terminology is:
1. Storage leaven (what I call "starter"), 2. First leaven sponge ("XXX" above), 3. Second leaven sponge ("YYY" above) and finally 4. Ripe leaven sponge (the final sponge that is used to create the dough.) To complicate semantics slightly, the storage leaven is refreshed by using some of the second leaven sponge - you pull out 150 grams or so and stick it in the 'fridge and call it "storage leaven". They adapted their terminology from French terms.
I'm wondering how universal this wording is. I read about people using a cup of "starter" in a recipe and I wonder at what stage of the above their "starter" is coming from. I read of people using a "sponge" and I wonder at what stage in the refreshment process that sponge is.
Also there are references in posts to "builds", like "first build" and "second build" (which I like but wonder how widespread is the usage.) I am an English speaker and i prefer to use English words, but I also want to be specific about what I'm talking about with a reasonable assurance that someone reading it will infer the same meaning as i am tryig to imply. If there are more specific words in other languages, perhaps French, (the language of bread), then perhaps it is appropriate to use them... I'd always wonder about how to pronounce them, though, sigh.
Does anyone else have insight or interest in this topic?