This may sound like a naive question, but I have to ask it. I love
this whole grain sourdough muffin recipe in the "Bob's Red Mill Baking
Book." The recipe blends all ingredients (eggs, milk, starter,
flours, etc) and requires it to rest and ferment overnight at room
temperature before baking. Is it safe to let the eggs and milk in the
mixture be at room temperature for so long? Is there a potential for
food poisoning, or does the yeast and bacteria in the sourdough
starter provide some sort of prophylactic effect against this? I've
made these muffins several times before without any problems, but it
always worries me. I'm hoping there's a scientific explanation for why
this would be safe to do.

On Sat, 28 Feb 2009 17:46:31 -0800 (PST), Darren
> wrote:

>This may sound like a naive question, but I have to ask it. I love
>this whole grain sourdough muffin recipe in the "Bob's Red Mill Baking
>Book." The recipe blends all ingredients (eggs, milk, starter,
>flours, etc) and requires it to rest and ferment overnight at room
>temperature before baking. Is it safe to let the eggs and milk in the
>mixture be at room temperature for so long? Is there a potential for
>food poisoning, or does the yeast and bacteria in the sourdough
>starter provide some sort of prophylactic effect against this? I've
>made these muffins several times before without any problems, but it
>always worries me. I'm hoping there's a scientific explanation for why
>this would be safe to do.

Howdy,

The brief explanation:

"You will bake them."

Even if anything were to start growing in the eggs and milk
component, it would be killed off with the baking.

All the best,
--
Kenneth

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