What those strands in my rye flour?

You might want to sift the flour before using or make more vollkornbrot.  I would use it up before buying more.  Store in a very cool or frozen place.  :)

I also saw this in some of my "whole" flours. What's that? Mildew? 

As to how much remains.  The threads look like the webs of tiny moth like bugs.  Frozen flour sometimes attracts moisture as you sift, gumming up the works.  You could sift first then freeze or put each flour into an airtight container and sift as needed.  Throw the little critters outside to the birds and not in your indoor trash can where they can crawl out. 

They are very prominent this time of year.  I put phermone moth traps out before Christmas and catch a few sneaking into the house.  They can not only fly in but come in with flour, dried pet food, bird seed, noodles and cereal and spread if there are too many open packages not stored in air tight containers.  Also when you clean out the cupboard, don't forget to inspect the edges of shelves and use a vacuum on holes for adjustable shelves and all the cracks.  They tend to crawl out of packages and go upwards looking for nooks and crannies to hide while they wrap themselves in cocoons.  They then come out, mate, and lay eggs.  If you see anything bigger than a tiny fruit fly flying about your rooms this time of year in the northern latitudes, it is sure sign to go check the cupboards.  Just gently rolling the packages will dust and reveal these threads of activity if something is going on.  Dust piles on the shelves is also a sign of invasion. 

Mini

When I see these threads, I take it as a sign that it is time to replace my flours. I'm pretty sure the heat of baking would eliminate any unwanted bugs that have hatched in the flour but we know whole grain flours have a short life.I have also removed the top inch or so of flour and upon not finding any further evidence of threads, forged ahead with the days bake.

I make a point of putting all the fresh ground flours I get and any other whole ground flours in the freezer for a couple weeks. I usually remove a 1 gallon Zip Lock bag full of the flour I need and let it warm up on the counter overnight.

There are a lot of living things around us. Some we see, some we don't. I have read that there more living organisms in each of our gut than there are people on the Earth. Think of them as flavor enhancers:>))

Eric

What you are seeing is the result of infestation in your flour by Indian meal moths. The larvae spin the webs that you are seeing. Thiese moths are small [about 1/4" or less] grey creatures which can be seel fluttering around your kitchen. The larvae are cream colored worms/caterpillars.  While they won't hurt you if you eat them I personally find it not appetizing in spite of the fact that they probably add a bit of protein to your bread. I would throw out the flour, examine all other flours and baked goods containing flour. They get into spaghetti, crackers, all sorts of mixes, etc. I recommend the pheromome bait traps, though a thorough clearing out of your pantry is probably essential. We have had problems with these, and it really pays to keep on top ot it!

Sally

For future reference you can put bay leaves in with your flour and grains to keep these little visitors away.

Jeff