The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

phytic acid

inlovewbread's picture

Soaking whole wheat- Phytic Acid

April 11, 2010 - 8:02pm -- inlovewbread

I have been doing some reading on Phytic Acid and Phytates in whole wheat. You can read about it here and here

I don't know why I missed this in the past, but now I'm all freaked out and feel like I need to soak all my fresh ground whole wheat flour before using it! That means a lot of re-working of all my favorite recipes. 

Mylissa20's picture

Predigestion and gluten strength

August 18, 2009 - 9:17pm -- Mylissa20

I have started using a predigestion for my WW loaves to compensate for phytic acid, but I seem to be having trouble getting a good rise out of my loaves.  My predigestions have been approx 12-14 hours with 3, 45 min rises after adding the additional ingredients.  Has anyone else had any problems with this? I am wondering if the 14 hours is great for dealing with phytic acid but perhaps breaks down the gluten too much for average sized WW loaves.  Thoughts?

Mylissa20's picture

Phytic Acid: Digging Deep

July 27, 2009 - 12:09am -- Mylissa20

A while ago I found a post about phytic acid on this site that got me researching the subject.  I had never heard of it before and wanted to be as informed as possible.  I have since found loads of information but still have some questions.  Since the folks who follow these forums are so amazingly informed on just about everything, I thought I would pick some brains.  Here are my questions:

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