Wiki knows official stuff: https://en.wikipedia.org/wiki/Sponge_and_dough

I just think of a sponge as the 'pre-dough'. Mostly only it ever comes up when I'm making two-day or longer breads or rolls or what-have-you. Especially when working with a starter, you know? So you've got your flour-water-yeast mix, and you scoop out a cup and add more flour-water and let it sit long enough for the yeast to multiply through it and then add your everything else to make dough out of.

That wiki page looks super specific and scientific and I have no clue about all those things. I just eyeball everything and adjust later.

So it's pre-pre bread. lol.
I get it.

Man, our fridge might be messing up again. I bought hamburger meat yesterday and it's already gray brown today. Ughhhh.

Pies? No that's more dough. Um...banana bread?

Bread and variety. Hmmmm.

What about stuffing? Like the stuff made of bread and stuff at Thanksgiving?

Brown bread?

Brown bread? What's that? Like wheat bread?

I think it's Rye and Wheat.

I think the flour type isn't as important as how you bake it (it's cooked, not baked; you kind of steam it in a can, sort of) and the presence of a lot of molasses in it.

Ah.

I don't like molasses. What bread has that in it?

I have no idea if I like molasses. I haven't had any. XD