Some recipes I read state to leave a buttermilk soaker out of the refrig overnight. Is this safe to do?
What are you afraid will happen if your soaker is left out on your counter?
Sorry if I wasn't clear. It's the buttermilk left out of the refrig that concerns me.
I've done it many times, and I'm still here to write about it! :-)
Wasn't sure if you were concerned about over fermenting or bad bacteria...
As the other poster stated, I have done it too. With milk, buttermilk and I think I have even done yogurt. All are fermented products which started out as milk and then were inoculated with a bacterium then left to sit out until the magic was done....I have made buttermilk, sour cream and yogurt and all fermented at about 70° up to 105° with no problem. In fact, some people in the South swear by 'clabbered' milk....so I am thinking you will be okay as long as the temps in your house aren't way high. (In the summer if I am at all concerned I put my soakers in the refrig. but this time of year I don't worry about it.)
Also - most of the milk products today are highly pasteurized which means they are heated up a lot which kills all the living things it comes out of the cow containing.
P.S. Please note I am not a professional so you might like to consult a professional or do at your own risk :-O
Actually, almost every time I make bread. My starter is a buttermilk one, and I refresh it the night before I bake with 2 cups buttermilk and 2 cups of flour. Never had any problems. My sister, who has stage 4 cancer, eats only that bread and thrives on it.
Thank you all for your helpful answers. PaddyL, I wish your sister the best!