I made my sourdough rolls dough last night (using my sourdough starter) and it went through its bulk fermentation. I just shaped the rolls and am praying that they proof properly. This is a new-to-me recipe so hoping for the best. I put 3 of the rolled balls in a small baking dish all by themselves and I will bake them later on--hoping I don't have to resort to making a fresh batch using yeast if they don't turn out. I am making 15 rolls for 11 people (2 of them are children). That should be enough, right? Well if the 3 I set aside turn out great I do have time to make another batch. Also making some sourdough starter brownies today (for the 2 kids that will be there tomorrow mainly). I found a recipe online I am going to try. Tomorrow morning I will make the pecan pie.
About that pecan pie--growing up we always left the pecan pie out until it was finished off, and that sometimes was a few days. No one ever got sick from it. Now the FDA says to not leave baked goods with eggs in them out at room temperature. What a load of bollocks.