Read that mold can form in flour that is milled with too much moisture in the grains, and that lumps is a sign. All the flour I buy is lumpy. Should I be concerned?
I find whole spelt very lumpy but from what I can see it hasn't retained more moisture than other flour. But then again can one tell much without analysing? Or could it be the characteristic of the flour?
Experienced whole and sifted rye lumpy too. Been using ecological lately, but used ordinary shifted rye yesterday, and it was the worst I had seen. I'm afraid of mold that cause cancer.
Ask Debra Wink, who is a microbiologist, and is a member of TFL.
Drop her a message and see what she says.
"If the lumps are from moisture, it's more likely from storage conditions of the flour after leaving the mill, and not moisture in the grain. Especially since all his flours are lumpy..."
Thank you for the help!I will skip whole grain, even organic, if it isn't from a trusted vendor.