I've been reading about how most store-bought oatmeal has been heated and therefore doesn't have any phytase left, so even if you soak it there isn't any phystase to break down the phytic acid. So it's basically pointless. I've heard of adding a bit of wheat in soaking oatmeal since wheat would have phytase in it. So I got this idea: soak my oatmeal with some wheat sourdough starter. I figure it's got the wheat to help with the oatmeal's missing phytase and then it's also got the good sourdough bacteria to ferment it some. I soaked it this way for 24 hours and it got super bubbly and had a nice sourdough smell, but it also didn't get super sour like when I've tried soaking it with lemon juice. It was quite yummy.
So my question is: is this legit? Do you think this is making our oatmeal more nourishing/absorbable/digestible? I've never heard of anyone doing this before, but it makes a lot of sense to me.