my question is more specific now that I have done more reading.
in your Tom Lehmann's NY Style Pizza post 165 you say,
"To prepare the dough preferment, the evening before I planned to make the Lehmann dough I took 1/2 cup of my natural batter-like preferment, which I had refreshed earlier in the day with flour and warm water (a process that took about 3 hours after taking it out of the refrigerator), and combined it with the following: 3 ounces of flour (1/4 c. plus 7 t.) and 2 1/2 ounces of warm water (1/4 c., at 85-90 degrees F). After thoroughly mixing these ingredients together in a bowl to achieve a somewhat thick, dough-like consistency, I lightly covered the bowl (I used a loose fitting lid but a towel can also be used) and set it on my countertop to allow the dough preferment to ferment and ripen overnight so that it would be ready to use by morning."
Is this the same way you prepared the preferment in post 151 of the same thread?
Also, I also saw you mention in Preferment for Lehmann NY Style Pizza post 128 that "Back then, I was in the preferment learning stage and knew a lot less than what I believe I now know (I have also learned more about autolyse)."
Since that last post was around 2 years ago would you still recommend the techniques from post 151 or 165?
I am looking for an at home natural yeast preferment. I have been trying several different variations including different flours and refrigeration times(cold fermentation) I am looking to start really documenting everything so I can actually make progress instead of going from one thing to the next.