In regard to this article: "Understanding and Selecting Sourdough for Health Benefits," would it be reasonable to assume that the health benefits of lactic (and acetic) acid extend beyond the pre-digestion of gluten and neutralization of phytic acid?  I began making sourdough breads and discard recipes several months ago, and quickly noticed several health benefits.  However I did not enjoy the sour flavor and looked for ways to decrease this in the finished product.  As you may know this is most easily achievable in discard recipes that call for baking soda, but can also be achieved to an extent by manipulating the levels of bacteria vs. yeast with fermentation temperatures and other factors.  None of the recipe websites I've seen examine the link (if any) between the sour flavor and continued health benefits AFTER the above two goals are achieved, but I've wondered if I might in fact be short-circuiting any further benefits of the lactic acid by neutralizing (or reducing) it between the fermentation and baking steps - ?