Oxidized bran. Safe. Can happen when going long on the ferment.
scruffybakes
Thatโs just your yeast. It does that for reasons unknown to me. Youโre using dried yeast of some kind? I never saw this until I started working at a pizza place that uses dried yeast (Iโd only had experience with sourdough before). But we make 300 pizzas a night sometimes and I see this often, only from dough thatโs been refrigerated for an extended period.
AndrewLucksLaugh
Sir, how many times do we have to tell you to stop posting pictures of your butt on the sub?
Ok_Duty1655
Black dots on cold-fermented dough are generally harmless, often caused by oxidized bran particles, fermented yeast husks, or speckles from flour milling that darken during long, cold fermentation (48+ hours). These spots are normal, especially in high-hydration or whole-grain doughs, and disappear upon baking.
5 Comments
Oxidized bran. Safe. Can happen when going long on the ferment.
Thatโs just your yeast. It does that for reasons unknown to me. Youโre using dried yeast of some kind? I never saw this until I started working at a pizza place that uses dried yeast (Iโd only had experience with sourdough before). But we make 300 pizzas a night sometimes and I see this often, only from dough thatโs been refrigerated for an extended period.
Sir, how many times do we have to tell you to stop posting pictures of your butt on the sub?
Black dots on cold-fermented dough are generally harmless, often caused by oxidized bran particles, fermented yeast husks, or speckles from flour milling that darken during long, cold fermentation (48+ hours). These spots are normal, especially in high-hydration or whole-grain doughs, and disappear upon baking.
Ground up beetles, pigeons, mice?
JK, but you really shouldnโt eat raw flourโฆ