[Sca-cooks] Bugs in grain

Christine Seelye-King kingstaste at mindspring.com
Sat Oct 27 17:46:33 PDT 2007

Not lucky, you just live in the north. :)
We grow big bugs down here in the south... I suppose that we grow them more
often as well.  You probably have as many eggs in your flour as we do, but
our conditions are better for their development.  

-----Original Message-----
From: sca-cooks-bounces at lists.ansteorra.org
[mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of Martha Oser
Sent: Saturday, October 27, 2007 4:24 PM
To: sca-cooks at lists.ansteorra.org
Subject: Re: [Sca-cooks] Bugs in grain

>  It's not like the nasty flour bugs, that come in as eggs
>> with the flour.
> Years ago my aunt told me to freeze any grain product for 48 hours after 
> purchase, she said it killed the eggs in the product.  I do and have never

> had a problem since.

I've been kind of curious about this whole business. 

I've been baking for, oh, about 30 years, give or take, in various houses 
and apartments, both places I've lived and places I've visited, all across 
the state of Michigan and across the United States, and I've never, ever, 
EVER had bugs in my flour.  I think the closest I've come is the one time I 
found an earwig in the bag of cornmeal, and that was after the bag had been 
open for a while. 

I buy all kinds/brands of flour - right now I've got a 5 lb. sack of 
Pillsbury unbleached all-purpose (open), a 5 lb. sack of White Lily (open) 
and a 5 lb. sack of yellow cornmeal (open).  I've checked them or used them 
all recently and none of them have anything obviously crawling around in 
them.  I've never done anything with my flours other than leave them in the 
paper sack they came in, rolling down the top after it's been opened. 

Am I just lucky?  I've probably jinxed it now, just by asking... 


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