Palm Valley in the. Northern Territory. Australia's present topography is the result of a long landscape history, which, fundamentally, started in the Permian Period when Australia was very near the South Pole, and much of the continent was glaciated by large ice caps.
So, just to be clear, this is my position on sourdough bread and gluten intolerance: 1. Extended fermentation with sourdough lactic acid bacteria can break down some or all of the proteins in bread dough that are toxic to people with coeliac disease and related gluten intolerance. 2.ourdough and gluten intolerance. a clarification from Andrew Whitley. On May 14th the Times Scotland reported (paywall) the launch of my new book DO SOURDOUGH â Slow bread for busy lives.
The result: sourdough starter. These tiny living creatures (lactobacilli and yeast, collectively called the sourdough's microflora) generate byproducts that cause bread to rise and give it complex, rich flavor.But sourdough starter's not just for bread.ut sourdough is so much more than simply a way to make bread rise. It's an enticing, tangy flavor; a snapshot of American culinary history, and a classic ingredient in everything from pancakes to pretzels.