1 Dissolve dry yeast in a water temperatures between 110Â°F â 115Â°F. 2  If yeast is added directly to the dry ingredients, liquid temperatures should be 120Â°F â 130Â°F.  Use 90Â°F â 95Â°F liquids for cake yeast.
The list below shows some of the causes of Laryngospasm mentioned in various sources: 1  Allergic reactions. 2  Allergy to nuts, chocolates, cheese. 3  Anaphylaxis. 4  C1 esterase inhibitor deficiency. 5  Cheese reaction with mono amino oxidase inhibitors. 6  more causes...Â».
I believe laryngospasm is a normal response to prevent drowning or keeping fluid out of the lungs. If you truly were drowning, this is a great functional reflux. That clamping shut of the vocal cords may save your lungs from a bath and long enough for you to get back to the surface. At other times though, it can be quite a nuisance. My suspicion is that you become more susceptible to laryngospasm after an injury to the nerves of the voice box.