Will my challah starter that is made with eggs make me sick?
I made challah. I used eggs obviously. Made the “sponge” starter. Sat out overnight. Ok slightly more than that. Have since made challah. Tasted it. Was good albeit a bit saltier and yeastier than usual.
Will I die? Should I throw away the challahs?
I asked ChatGPT and it said def throw it out (if it had only been yeast water flour it would be fine, but the eggs are the issue)
Anyone make a mistake like this before?