What's the flavor difference between Bigas and Poolishes?

Bigas are lower hydration preferments than Poolishes. That's cool.

But... what's the benefit to using one vs. the other? Does one bring a better texture or flavor than the other? I've always been in the Poolish camp, but open to trying out Bigas if it makes sense. Bakers of reddit, which do you choose, and for what type of flavor occasion?

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Thank you!

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