Any information about backferments?

Hi, I'd like to have some technical information about backferments like Sekowa that are common in Germany. They have a rising power that is really amazing. I'd like to understand how they work and how to replicate one with home means, or at least how to give a sourdough the same strength. Thanks.

http://www.danlepard.com/forum/viewtopic.php?t=1802&highlight=camilla+plum

Dan Lepard has some info that may be helpful.

I'm experimenting with coconut flour. Does anyone know if this will leaven coconut flour To make a bread or cake?

Thanks