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Just busted open some LTS flour to make some peach cobblah and there were little black bugs. They looked like black rice. Anyone ever have this issue before. It was also in my wheat flour. The wheat flour had a good scoop full.
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You know what ol' Jack Burton always says at a time like this? -
How did you store it?
Regards,
TemplarSalutations,
Templar
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There are very good reasons why we all are gathered here... -
Mylar sealed. They did sit in the cupboard together for a couple of days while I gathered my materials. 5 lbs of wheat flour and 8 of lily white. Its weird. I have heard that they could have laid eggs in the wheat before it was processed and they just happened to Frankenstein themselves in the bags. 1.5 years old.
Makes you wonder.You know what ol' Jack Burton always says at a time like this?Comment
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Prolly in there to begin with. Did you use absorbers and if so how much?
I gave up storing flour in the mid 90's after pitching 500+ lbs. of it.
Whole wheat- cheaper, better for you, more versatile, longer lasting.Boris- "He's famous, has picture on three dollar bill!"
Rocky- "Wow! I've never even seen a three dollar bill!"
Boris- "Is it my fault you're poor?"Comment
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Damn ingles brand
**shakes fist**
1 absorber per pound
Valuable lesson learned. In the paw we'd be crushing acorns.You know what ol' Jack Burton always says at a time like this?Comment
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Originally posted by WiseOwl View Post
Nah, in the PAW you'd look at the bugs as added protein.:)Comment
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And this is the real reason sifters were invented.This nation will remain the land of the free only so long as it is the home of the brave. ~Elmer DavisComment
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