I jotted down my own glossary to keep the bread terms straight in my head. These are definitions mixed with opinion, such as knowing when you have fallen into being an obsessed crazy person about bread, dough and starters. The bread making tends to get in the way of the day job and other obligations.
Seriously, I am a little unsure of the pre-ferment terms. I have to do more reading about that. Any suggestions or comments are welcome.
might want to correct: (under baker's percent)
"So, 500g of flour and 700g of water means 100 percent and 70 percent, respectively."
... means 100% and 140% (70% water would be 350g of water)
Thank you for pointing out the math error. I am embarrassed, but appreciative.