What's the difference between "sourdough" vs. "slow-fermented"?Updated a year ago

All sourdough bread is slow-fermented, but not all slow-fermented bread is sourdough.

Sourdough bread is made from a sourdough starter, which is a fermented flour and water mixture that contains wild yeast. 

When we refer to slow-fermented breads at Wildgrain, this refers to our breads that are made with commercial yeast instead of sourdough starter but still go through a 20+ hour long fermentation process. 

The flavor and texture between sourdough and slow-fermented breads is also different; slow-fermented breads tend to be less tangy and softer than sourdough breads.