do I really need something acidic to soak grains in?

[caedmyn]

Does it just break down the phytates faster, or is it truly necessary to add something acidic to the soaking water for grains? I know the phytates in flour are broken down a lot quicker than those in whole grains--can I get away without adding anything to the soaking water for whole grains?

[Gale Force]

The acid helps break it down faster and more thoroughly. With flour (particularly fresh milled flour), you're probably OK without. I add it where I can but if a favorite recipe isn't well adapted, I would still make the favorite recipe