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Tomato juice and yeast-bad idea?

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I made white yeast bread this weekend and substituted a small can of V8 juice for half the water. I proofed the yeast first and it was very active but the bread was basically dead. I finally put it in a pizza pan and made a very flat bread from it. Did the acid in the tomato juice kill the yeast?

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  1. probably. it's more acid than cultured dairy used in baking.