Leaving milk/mix out overnight?

I have been using a recipe for challah that has a pre-ferment with an egg in it that sits on the counter overnight.  It made me wonder too, but the recipe is from a trusted source and it has not been a problem. 

Everyone in my family (except me) is sick right now with a tummy bug, but we didn't eat MY challah last weekend, so I can't blame that ;o)

I just got involved in a discussion like this at a culinary school just last weekend.

The thinking went this way:

• Whatever you have in the morning, it will be baked to a temperature that will kill most organisms
• Sour milk has been a baking ingredient for years - no need to worry about the milk being sour in the morning - it will be fine
• Eggs might sit under the hen for 18 hours and they are plenty warm - yet we eat them without harm (and again, they are cooked)
• In Europe eggs are stored (albeit unwashed and in their shells) at room temperature without harm.
• I, personally, eat butter (uncooked) made with cream that has set out overnight to culture - without any harm (except from the calories, alas!)

In short, we came to the conclusion that it was perfectly fine.  And the baked goods we ate that were made with an eggy pre ferment were delicious and caused no harm.

Hope this helps.

I use a recipe from King Arthur that calls for 2 cups of buttermilk, starter and flour left out overnight. Believe me, heaven on a plate for breakfast. I don't think a company like KA would put out a recipe that had any chance of making people ill.

jmonkeys wholewheat bread is awesome. Go for it!

Betty

That sounds incredible!  Can you post the recipe?  Thanks.

http://www.thefreshloaf.com/lessons/sourdough#comment-5071

This makes excellent pancakes too!

Betty