Trippin' Through Time

Who the hell is rawdogging their flour??

Crying laughing so hard at this lmao

I was initially mad at this comment but you're right. Cookie dough is too good. Literally an OP food. The fear of shitting your guts out is the only thing stopping a somewhat reasonable person like me from eating a whole pound of it.

While some recipes suggest DIY methods to “heat-treat” flour at home, such as baking it in the oven or microwaving it, these methods are inconsistent and may not effectively eliminate all pathogens, including Salmonella, which is particularly heat-resistant in low-moisture foods like flour.

https://wpcdn.web.wsu.edu/wp-labs/uploads/sites/1254/2024/01/FSM-Developing-Thermal-Control-of-Salmonella-in-Low-Moisture-Foods-Using-Predictive-Models-Clean-PDF-Version.pdf

To pasteurize wheat flour (e.g., in 5-lb bags) with different moisture contents (e.g., 11.6 percent and 14.5 percent) using an RF heating process (volumetric heating), the holding time required at a specific target temperature can be predicted by measuring or calculating the high-temperature water activities of the flour samples, and then determining their corresponding D-values for Salmonella. In this case, calculations indicate that the water activities at room temperature for the two batches of flour are 0.43 and 0.64, which would increase to 0.69 and 0.82, respectively, at 80°C. According to the equation shown in Figure 4, the D80 values of Salmonella at these water activity levels are 3.2 and 1.2 minutes, respectively. To achieve a 5-log reduction, the two flour batches must be held at 80 °C for 16 and 6 minutes, respectively.

I think the issue here is not that you can't pasteurize flour yourself, but that many DIY tutorials are dangerous and they should be regulated.

Also it takes a very long time to heat raw flour and it hardly seems worth the effort. Just make oat flour from rolled oats. You're eating the dough raw, so what do you need egg or gluten for in the first place?

Oh yeah flour is flammable as hell lol. try not to set your kitchen on fire

Raw flour may be contaminated with harmful bacteria such as E. coli.

https://www.canada.ca/en/health-canada/services/general-food-safety-tips/safe-handling-flour.html

You're not going to like this, but the answer is rat poop. Before it's packaged it's often stored in large open piles in warehouses.

I would at least rinse off the egg shell before cracking, personally, and when I make raw cookie dough to serve to others, I make sure I follow all food handling best practices since I'd be horrified to give someone food poisoning, as unlikely as it may be.

There's also this:

While most bacteria including Salmonella are found on the shell itself, Salmonella can sometimes get inside an egg or it can already be inside an egg when it is laid.

https://www.canada.ca/en/health-canada/services/meat-poultry-fish-seafood-safety/eggs.html

*unless you are American and your retail eggs must be washed legally, thereby having their protective coating removed.