Guest guest Posted July 10, 2001 Report Share Posted July 10, 2001 Hi all, I have read in the internet that the bakers' yeast die when it is baked because of the high temperatures. I have tried to find information in different books and scientific journals about the veracity of this statement, but I haven't had any luck at all. Does anyone know about this? We are CFGF and egg/sugar/yeast free. I have not found enough information to support either position of using or not using bakers' yeast in my son's diet. Now we are not using it, but it bothers my if it could be ok and we don't use it because we don't know!!!! My son's loves pretzels and crackers and bread, and my attempts to make them tasty without yeast have failed. He has not have any for over a year. HELP!! Vicky. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 10, 2001 Report Share Posted July 10, 2001 the active yeast cultures die once you reach above 120 degrees or so (hence why not to use hot water or liquids). you should have equal success with making pretzels, crackers, and bread tasty without yeast as long as you substitute baking powder in for it. jay Quote Link to comment Share on other sites More sharing options...
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