Sourdough Benefits in SD Quickbreads or Pastries
In making a sourdough quickbread or other pastry, if I use a ripe levain rather than discard, but then do not do a long ferment once everything is mixed, do I still get the benefit (nutritional, digestive, etc.) of fermented sourdough? (I am assuming that when using discard and baking without a fermentation period, the quickbread does not have those benefits.)
This has to do with the eggs in the dough and not wanting to do a long ferment for safety reasons (that decision has been made so no need to discuss here!).
Any input on this would be appreciated.