A strawberry allergy is not the only thing to worry about with strawberries. Besides the Fra a1 allergen, the strawberry also makes chemicals called oxalates and salicylates .
The minimal alcohol product burns off during the baking process, and the yeast dies also with the heat. The ideal temperature for yeast growth is 100 to 115 degrees F., but for leavening purposes, the ideal temperature is 80 to 95 degrees F. If the yeast grows too quickly, it will produce large bubble pockets in the end product. Yeast begins to die at 120 degrees F. So, it is important to let your yeast dough rise in a spot where the temperature is regulated. One-half an ounce of yeast will raise 4 cups of flour in about 1-1/2 to 2 hours, under ideal conditions. You should also proof your yeast to be sure it is viable before using in a recipe.
If the temperature is too cool, the fermentation will be sluggish, resulting in an opportunity for the growth of contaminants, such as wild yeast and bacteria. In terms of fermentation, lager yeasts are routinely fermented between 40â54 Â°F (4â12 ÂºC) while ale yeast is used from 55â70 Â°F (13â21 ÂºC). The optimal fermenting temperatures of yeast vary considerably. Some ale yeasts for example, do not perform well below 65 Â°F (18 ÂºC).