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.
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?
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:
