As I've mentioned already, I'm taking classes at GNOWFGLINS to learn more about traditional food preparation methods. I've been eager to explore the sourdough courses, as it seems that process is one that breaks down the phytic acid in grains that can be an anti-nutrient. That is-phytic acid binds with nutrients while in the digestive tract and keeps them from being absorbed.
I thought I'd start with a loaf of whole wheat sourdough bread. I watched the video, read the print materials and started on my "sponge" this morning. For whatever reason, one never formed. I have a thin paste instead of thick gloppy stuff. Rather than throw it out-well in our case it gets fed to the chickens-I'm going to try the recipe for sourdough crackers. We like crackers but the store bought are too full of stuff we're not eating. So, time to go start the dough for crackers. It sits for 7-24 hours before baking, so I will be making crackers in the morning.