how long to get rid of phytic acid?

[Guest guest]

Ok, I have a question. My sourdough starter can raise bread dough, twice in

4 hours. NT says to let sourdough raise from 4-12 hours so I figured this

was sufficient. Then someone told me it takes a minimum of 12 hours for the

phytic acid to be neutralized. So is my sourdough not doing the job? Should

I just keep punching down over and over or what?

--

*~ Siemens~*

Mama to 3 wonderful blessings, Married to 1 wonderful man!

No fear, only faith; no guilt, only grace; no pride, only praise; no claim,

only Christ

[Guest guest]

It's not the yeast but the bacteria that do the elimination of phytic

acid and they work fine in the refrigerator where the yeast goes

dormant. So you can either leave it in the refrigerator overnight

then try to get it to rise (that takes a long time because it has to

get warmed up again!) or let it rise to almost what you want then

refrigerate it overnight to bake in the morning. It does get more

sour that way, but fresh hot bread for breakfast is nice.

Another method, to get rid of a lot but not all of the phytates is to

add half the flour and all the water, let it sit just mixed, for 8

hours, then add the rest of the flour and follow your bread-making

procedure. I don't know if this method would rise as much, because

the yeast wouldn't have as much fresh material to work with, but I've

seen it in recipes for breads.

>

> Ok, I have a question. My sourdough starter can raise bread dough,

twice in

> 4 hours. NT says to let sourdough raise from 4-12 hours so I

figured this

> was sufficient. Then someone told me it takes a minimum of 12 hours

for the

> phytic acid to be neutralized. So is my sourdough not doing the

job? Should

> I just keep punching down over and over or what?

>

> --

> *~ Siemens~*

>

> Mama to 3 wonderful blessings, Married to 1 wonderful man!

>

> No fear, only faith; no guilt, only grace; no pride, only praise;

no claim,

> only Christ

>

>

>