Foreign matter in flour
A while ago now I've started using Giusto's flour bought in bulk from my local Whole Foods. Since then (I only realized recently the coincidence of these things), I've been finding small items in my doughs that don't belong. Luckily for me, I've always discovered them during a little final hand kneading and have been able to remove them. They are grey, and look like little half spheres. They are about 2-3mm in size and feel slightly rubbery, although they seem to have little elasticity and are somewhat hard.
Just last night I actually noticed on in my bowl after scooping in the flour, which gave me proof positive these come from the flour. In last night's batch using about 750g flour I found no less than 4 of these things! I suspect they are left overs from Giusto's milling process. The items are all identical which seems to indicate some man made origin.
Have any of you experienced this with Giusto's, or any other flour for that matter? Is it normal to find stuff like that and does it imply I need to sift my flour first? I've never had any issues like this with KA or typical super market label flour.
--dolf
I once had similar things in my dough after kneading it. I thought it was that the flour was old or something like that, becuase they seemed just like you describe except that they squished between my fingers and a flour-ish substance came out...although I thought it was weevil/bug eggs. So I began to sift my flour before I kneaded it. It came from a bag of flour I bough at an organic farm shop and it seemed to me that it may have been either the conditions it was stored in or the age of the flour.
But this probablty isnt much help seeing as my little balls were not rubbery.
It sounds like rubber, maybe from the milling machines. I would sift my flour if I were you. Unless it is wholewheat and you want the bran :S
What a bit of a kerfuffle.
I'd call or write or e-mail this outfit and tell them what you're finding in the flour.
I'd call or write or e-mail this outfit and tell them what you're finding in the flour.
Or take some into their office, which is, as you probably know, located in South SF.
I use Giusto's all the time and have never had a problem. I will be interested to know if you find out anything.
Susanfnp
http://www.wildyeastblog.com
I've just returned from a Safari trip, baked once (when I made my discovery) and I am about to take off later this week on a vacation to Montana. This will extend the baking hiatus (I'll do some simple breads while there), but after I return I shall investigate this further and report.
--dolf
See my My Bread Adventures in pictures