Does anyone have any data on how much sourdough starter changes nutrition in bread? I'm curious to know how much the starter converts carbs to amino acids and other nutrients. I guess it would be very difficult to calculate because it would depend on length of fermentation, original quantity of starter, number of yeasties and other buglets in the starter. But, just wondering if anyone has done any sort of research/calculations of this sort?
I couldn't find anything on this when I did a web search.