Ohlllll. That sounds good.

Chef here: Certified Food Serve Safe Manager - most yeasted doughs need to rise twice, this process can take up to 3 - 3.5 hours. The rule of thumb is cold ingredients can last 6 hours outside and warm/hot ingredients can last 4 outside. (outside meaning room temp) After these times the food/ingredients need to be to be thrown out. (the only things you shouldn’t really do this with my fresh meats or already thawed meats *frozen meats can go by the 6 hrs if under cold running water while thawing out*) The USDA guidelines are great but not practical for everyday life. However, IF you are so cautious… you can do a slow rise in the fridge over night. Cover with plastic wrap instead in a VERY large bowl. This can take 12-24 hours. Other things to consider: - If you’ve ever eaten Brioche, you’ve eaten risen dough with eggs. - people who have chickens don’t typical refrigerate their eggs- the eggs can be kept out at room temp. - a couple eggs mixed in with ingredients left out for a few hours isn’t going to hurt you. (unless you are somehow VERY immunocompromised) - if you think restaurants and bakeries all are immaculate than sorely you are wrong, there are SO many other things to worry about than your eggs rising in dough mixture. - The USDA guidelines are basing off of the Temperature Danger Zone which is between 40 - 140 degrees F. This zone is where bacteria thrives. BUT the point of a yeasted or fermented dough is to rise with bacteria. Yeast is a form of bacteria… so essentially you want your dough or starter to be in the temperate danger zone. This is why the USDA guidelines are not always practical. - knowing the previous bullet point, i go back to what breads you’ve ever eaten in your life… Sourdough? White bread? whole wheat? focaccia? and on and on… will most likely have a starter and be fermented (at least the good ones will) - US eggs are washed when processed… this wash takes off the protective layer that keeps eggs able to keep in room temperature. It’s not a big concern if your eggs are out for a couple hours… of course the USDA guidelines are going to be more cautious and strict for the general public but cooking/baking doesn’t really work like that. Especially if you’re just baking/cooking at home. The guidelines and ServeSafe are used for high volume serving because you’re responsible for more humans. Restaurants will typically be cautious because 1. liability and lawsuits 2. public heath/being responsible for others health. In the home you are responsible for yourself and can decide what is worth it and what’s not.

best 5 days in the fridge

I need the recipe for these please

60-70 according to the caption on the video. I’m about to try it out too 😊

yeah what is the yeast gonna eat?

That's why it's important that it keep a week in the fridge - so a cup a day is about right.

Yeast wont work properly