Hey,(fyi I am 29 weeks) just tried making yoghurt and flour only bagels and without releasing I ate half of it and it was raw inside. I did cook it for 20 mins but clearly that’s not long enough. I’m freaking out about E. coli or salmonella from raw flour - not sure what I’m asking here but any advice or reassurance (if any) would be great. Tia and sorry if this sounds stupid x