Sourdough bread, as baked, is said to be low in phytic acid.
However, unlike the sourdough starter, the fresh flour hasn't undergone a process of of phytic acid reduction.
Perhaps, I'm missing something, for example, the bacteria in the starter might rapidly "digest" the phytic acids in the newly added fresh flour during proofing despite the added salt.
Can anyone please highlight the levels of phytic acid in baked sourdough breads and kindly explain how any reduction occurs.