Living · 6 pages · 12 min
Why raw flour is not an inert powder
Flour is dried grain, and field microbes can wait in it until it is wet and warm.
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From the opening
Raw flour is not an inert powder because it is ground grain that was never cooked. Microbes from the field can ride through milling in a dry, dormant state and wake when the flour is wetted and warmed, as in a batter or a dough. The opening covers field microbes dormant in dry grain, milling that grinds but does not cook, and water and warmth ending the pause.
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Inside
- Field microbes dormant in dry grain
- Milling that grinds but does not cook
- Water and warmth ending the pause
- Why baked is a different state
- Where the idea stops applying
- A distinction worth keeping
Sources
- Raw flour as an uncooked agricultural product
- Dormant bacteria resuming growth in wet dough or batter