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Baking Tip of the Day
Vanilla extract can kill yeast if the yeast hasn’t had a chance to proof.
Some professional chefs say that the teaspoon or less of vanilla extract that most recipes ask for, isn’t enough to kill the yeast, while others disagree.
Vanilla alone doesn’t kill yeast. It’s the alcohol that extracts the vanilla from the vanilla bean. According to the Food and Drug Administration, there needs to be a minimum of 35 percent alcohol for producing a gallon of extract from the vanilla beans. The alcohol percentage can be double or triple that amount in some cases.
To proof yeast, mix the yeast with a small amount of warm water, and add a little sugar for the yeast to feed on. If the mixture starts to produce little bubbles the yeast is alive.
For best results, vanilla should be added after all ingredients are mixed and the kneading begins.
For more information on using vanilla read:
Vanilla Tips and Tricks
Vanilla Hints and Tips
Click here for a great assortment of vanillas at Amazon
Author Marilyn Pokorney
Copyright Marilyn Pokorney 2022
