why do i sometimes see brown specks in my uncooked dough balls? we have some dough with brown specks that is not rising much if at all. i cooked it and it rises okay in the oven and tastes fine. my guess is old yeast (we use cake yeast) and needs the warmth of oven to rise. would old yeast cause brown specks in the uncooked dough balls?
Once we had flour that came with brown specks in it. It turned out it just wasn’t milled down as much as usual. Made the dough look pretty funky but it tasted fine. Didn’t affect the rise of the dough though.