Sekowa Backferment

gingerbreadgirl's picture

Does anybody have a definitive idea about what is different between sour dough and backferment.  They are made of slightly different things, I know.  They are "brought to life" in very similar ways and make similar bread in taste and texture.  What is actually different about the end product in terms of taste, texture, nutritional value, digestability, etc.  Anyone?

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