Living With Phytic Acid The Weston A. Price Foundation
Apr 29, 2019· Sourdough fermentation of whole wheat for just four hours at 92 degrees F led to a 60 percent reduction in phytic acid. Phytic acid content of the bran samples was reduced to percent after eight hours at 92 degrees The addition of malted grains and bakers yeast increased this reduction to 9298 percent.