If ACV is acidic, wouldn't it make more sense to use something alkaline like plain baking soda to get rid of the phytic acid? How exactly does using water or ACV/lemon juice/whatever remove phytic acid? Is it due to the solubility of phytate in water or something more complex?
Someone care to elucidate this matter?
According to the WAPF folks:
Soaking grains and flour in an acid medium at very warm temperatures, as in the sourdough process, also activates phytase and reduces or even eliminates phytic acid.