KAB has done a very good job of explaining the differences in techniques, and in names and origins. As a professional baker who has studied and used the two similar but separate techniques, and who has taught them in baking classes for “civilians,” as well as for colleagues, I can assure you King Arthur is not misusing or using interchangeably the names of the two techniques, nor being disrespectful by referring to them with one name or another. In my experience, home bakers are perfectly capable of understanding the technical, language/name and cultural differences, and quite a few came into the classes having already looked up, educated themselves on and used these techniques. Indeed, they arrived having questions or their own observations about the differences and the results of both.

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