I'm new to this forum and of course overwhelmed with all there is to understand and read. One initial question as I begin to decipher dough alchemy; what is the difference between a starter and a pre ferment? I have an Ischia sourdough starter I use, but no idea how it breaks down into water and flour. Also saw a reference to a preferment dough calculator tool, but came up with nothing on searching that subject. Thanks for your help.
BTW, I am also interested in the cooking method of heating a cast iron plate to high temps on the gas burner, browning base for a time, then finishing the pie under the broiler. One issue here is that I seem to get either a black spot or no color at all on the crust. Would brushing with olive oil help get some golden color elsewhere on the crust, or is it my flour (Caputo) or do I need to add sugar? Hah?