I've read much about the sourdough process but have forgotten a some of the terminology.
The process of sourdough fermentation creates an environment in the dough which makes more of the grain's nutrients (vitamins & minerals) available to us. The acid created assists this. There is a word that sounds like 'phytates', 'phytytes' - which is involved in this process. Does anyone know what this exact word is?
Its about the acid breaking down a protective componet in the flour chemistry make-up, which in turn allows all the trace elements, vitamins and minerals to become available for our nutrition. The regular bread making process using commercial yeast does not achieve this due to the absence of lactic/acetic acids.
Any thoughts on what this 'phytate?????' word is? I did know but I've forgotten and I now have another up & coming baker asking me. I can't go back to the book as a source of this information because it came from the local library and at this point in time it resides with another borrower.
Any information would be appreciated
Thanks & regards