Elementary terminology question
I'm having a crisis of terminology. When I make bread these days I often initially elaborate the starter into a mixture of flour and water at 100% hydration, which I allow to ferment for 12 hours or so. This mixture is then converted to dough by the addition of more flour and water and salt. I don't know what to call that intermediate stage; the elaborated starter that is the preferment. I'm happy calling the intial little bit of stuff that I feed every day "starter", and I'm happy calling the complete mixture "dough", but I don't have a term that makes me happy for the initial elaboration of the starter, ie the starter, flour and water that preceeds the dough. I'm interested to entertain any suggestions. Thanks for your indulgence in trying to make me happy.