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About Tawonga Bakery White Sourdough Batard
Sourdough bread contains the bacteria Lactobacillus in a higher proportion to yeast than do other breads (this “helpful” bacteria is also a popular probiotic and provides living bacteria that helps the body absorb nutrients to keep a healthy balance of good bacteria.
Sourdough does not require much gluten, unlike factory-made bread which often has gluten added. If you’re gluten intolerant you may therefore find sourdough bread more comfortable to eat. Sourdough bread also produces a smaller surge in blood glucose and insulin than other types of bread.
