>Okay. A recipe for waffles/pancakes involving setting out a batter
>containing such a perishable ingredient as milk at room temperature for
>(gasp!) 12 hours? What do you want to do, poison your progeny?
Please provide the scientific foodsafety manual which justifies your
statement. I would like to refer you to the USDA foodsafe mailing list
where the microbiologists will set the record straight.
Amish Freindship Bread has a milk-based yeasted starter which is used
indefinitely.
So does salt-rising bread, actually fermented by bacteria.
I will soon try Maggie's recipe, but I have used overnight crumpet and
english muffin formulas, and made home-made yogurt where the culture sits
in a 110F oven overnight.
All the breads are baked at 375-400F, so, bacteria be gone. The yogurt is
eaten cold.
Later,
Jazzbel