Hi Cedric,
Thank you for your comment to me about bran inhibiting absorption of minerals. Soaking in a little acid (which sourdough naturally does because it sits around so long rizing and is acidic) is supposed to cancel* the problem.

I have read about phytic acid in the book

"THE MAKER'S DIET"
by Jordon S. Rubin

page 152 last paragraph quote:

"SEEDS (SOAKED AND SPROUTED) These rich sources of nutrients become real nutritional powerhouses when they are soaked and sprouted. The germination process (sprouting) produces vitamin C and increases carotenoids and vitamin B content, especially B₂, B₅, and B₆. Even more importantly, sprouting neutralizes phytic acid, a substance present in the bran of all seeds that inhibits the absorption of calcium, magnesium, iron, and zinc. Sprouting also neutralizes enzyme inhibitors present in all seeds. This is important, because these inhibitors can neutralize our own precious enzymes in the digestive tract, which is one reason many people seem to get a stomachache or excess gas after consuming large amounts of sees. Sprouting can also inactivate certain toxins found in seeds (For instructions on soaking or sprouting sees, please see Appendix A.)"

Helen

------------- *To my dismay, my 9 year old daughter is getting cavities in her baby teeth. She eats lots of soaked whole wheat. I have asked God why (and you came along to say this problem to me about phytic acid) and now I am wondering if the phytic acid is not completely neutralized in my breads, and some is left to take out the minerals... calcium included... She doesn't brush well either and we do not use flouride water nor flouride toothpaste.