Does cultured butter remove phytates?

[Guest guest]

I wanted to make chocolate chip cookies, so I creamed fresh ground

pastry flour with raw cultured butter and let it sit for 17 hours,

then made the cookies with my normal recipe. My question is, would

the raw cultured butter take out the phytates in the pastry flour -

or is it better to use bulgar flour? I got the idea from Nourishing

Traditions' " Cream Cheese Breakfast Pastries " (p.488) where butter

and homemade cream cheese are mixed with the flour and left for 12-

24 hours.

Also, for sugar, I have been using Florida Crystals' evaporated cane

juice crystals, but am planning to switch to Rapadura. Can anyone

tell me what the difference is between the two. From what I

understand, Rapadura has never been crystalized or had the molasses

removed whereas all the other types of evaporated cane juice

crystals have had the molasses removed and then added back at some

percentage? So, I'm not completely clear on the differences between

all these less refined sugars.

Thanks!

Carol

[Guest guest]

Good question. I suspect cultured butter doesn't have enough

moisture. Also, it might not be acidic enough, depending on how long

it was cultured.

Are there any liquid ingredients in the cookies you can add? I don't

think I'd want to add eggs overnight, but cultured cream or milk

would work much better than butter because it has a significant water

content, which is necessary to neutralize the phytates. Maybe if you

sweeten them with maple syrup and add that the night before?

Chris