JP wrote:
> Is there a reason why you're concerned about them?
[...]
> I do know that consuming whole grain bread made with bakers yeast with the
> entire process of grinding the wheat to 'ready to eat' in just about 3 hours
> causes me intestinal problems, but sourdough breads or even breads that have
> soaked or allowed to rise for a day or so, are much better tasting and cause
> no problems and are much easier to digest.

.... it showed that breakdown of phytic acid in yeast doughs stops
practically after 1 1/2 hours (reduction to 20% - 48 %) whereas the
breakdown in sourdough continues and reaches after 8 hours a complete
reduction. (Lonkhuysen and Van Genderen, 1984)

Samartha