I am from South Africa and we are currently having what our main energy supplier is calling loadshedding. Basically various municipalities have their electricity cut at relatively random times to lift the load. The news did not report any shedding for today, but as I finished making my banana loaf batter, the power went out. It will be out for anything between 1 and 6 hours. Do I leave the batter out while waiting or in the fridge? Contains baking powder, butter and eggs, so my questions are: Will putting the batter in the fridge for that amount of time effect the outcomes of the baking? We are in Africa, so atmospheric temperatures are high, about 36 Celsius today. Is it more risky to leave the batter out, in terms of food poisoning, or in the fridge in terms of outcomes of the baking?! Also: had I already put the baking in the oven, what would have been the best course of action? Take out and wait, put in fridge or leave in oven? (recipe asks for 50 minutes in the oven)
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