Soaking whole wheat- Phytic Acid
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 don't see a whole lot of information on it on TFL (although Peter Reinhart's methods include this step of soaking in Whole Grain Breads). I have read a few threads on this site and elsewhere relating this method with celiac disease/ rise of celiac disease in the years after commercial yeast became available- a lot of interesting information on that, but that's a separate subject.
So I guess my question is, does everyone else here know about this 'soaking-to-rid-whole-wheat-of-phytic-acid' technique? If so, why aren't more people soaking their flour first? Obviously you don't need to worry about soaking in sourdoughs (because of the lactic acid in the culture) but I don't see much talk about it for sandwich loaves or whole wheat loaves using commercial yeast. Any thoughts?