soaking bread dough - sort of

[e&tsmom]

I make a quick bread for my kids and they love it.  we used to do a lot of soaking but now with the baby I do less and less of that.  I cant remember everything.  I use organic white four and mix it with yogurt, sit in the fridge over night, and bake in the morning (with a few other added ingredients).  Does this help at all?  I dont like to use ww flour b/c of the phytate issue and the white four eliminates more of that problem, right?  so, does the soaking in yougurt help with white four or would it only help for ww flour?

[Ally Nathaniel]

As far as I know, this process is needed only when using whole wheat grains.

Soaking help to neutralize the phytic acid inside the whole grain (in the bran) and releasing some nutrients such as minerals, especially calcium, magnesium, copper, iron, and zinc. This process helps our body to absorb/digest them better.

I don’t see the benefits of working through that process with white flour, since the grain is already broken and does not contain the bran any more.