The recipes in our books are incredible in encouraging our favourable gastrointestinal microbes to thrive. One of these amazing microbes is the probiotic bacteria Roseburia. This probiotic feeds off the prebiotic fermentable carbohydrates we consume through our sourdough bakes, such as the resistant starch and xylan, gained from the high quality cereal grains, wheat, barley and rye.
The wonderful property of...
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