Ground wood chips in flour as seasoning/"smoky" flavouring???
Did the search, but found nothing exactly fitting my question.
A buddy wants to introduce a smoky flavour into his bread. We rejected liquid smoke because even though it's a generally natural ingredient, we don't like some of the products out there. Another option I suggested one option to consider could smoking the flour. He said he also has mesquite wood chips at home, which led to this head scratcher.
I know mesquite flour is made from grinding the plant's pods, not the wood or bark. That said, can anyone see problems with, say, roasting some wood chips, then grinding them to fine sawdust to include in the flour (say, 2-3% of flour weight like a seasoning) as a way of making the bread a bit smokier?
Anybody know if wood chips one buys to smoke things have extra chemicals added that could create a problem?
Any advice on this greatly appreciated.