Food Safety Question

[claire]

A friend of mine gave me the "starter" for a recipe called Amish Cinnamon bread. The starter sits on the counter for 10 days total before using it in the bread recipe. On day 6, flour, milk and sugar are added to the starter. My question is, since this starter will have sat for a total of 10 days unrefrigerated prior to using it in the bread do you think the bread will really be safe to eat? (I am quick to refrigerate food after meals as well as getting rid of most leftovers if uneaten after two, max three days. Thus, this starter sitting on the counter and then going into a bread recipe concerns me.) What do you think?

[HARRYET]

Claire,

I have been given this same starter in years past from friends and the bread it makes is wonderful! no need for worry!

Enjoy your bread http://www.cookinglight.com/bbs/smile.gif

Ann

[kwormann]

I am also very quick to refrig things, but these starters are meant to be ok after sitting out! Trust a grem-fighting fanatic!Kim

[charlie]

I always thought that the older the starter the more precious the bread! Of course, those who make sourdough bread do it on a regular basis, not on a whim!