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.
1 When you feed your starter, feed it with approximately equal weights of flour and water. 2  That equates to about 2/3 to 3/4 cup of water for every cup of flour. 3  As a general rule of thumb, the amount you feed your sourdough starter depends on how much of it you have to start with.