Lots of nice definitions and categorization, though I can already tell from other readings that some of the definitions, particularly for pre-ferments, aren’t always as solid as I’d like them to be. As if he were a mathematician, however, he seems to delineate a pretty tight set here that he indicates he’ll stick to throughout the book.
Four types of pre-fermented dough
Stiff/firm: pâte fermentée and biga (no salt)
Wet: poolish and sponge (or levain levure)