Reply To: I changed to Baker Yeast !!

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SomeDay
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Replies: 42

You mean, Sach. cerevisae right, dvjorge? Its very widespread as the primary agent in fermented food/beverages. I am actually using it for fermenting coconuts and plan to try plantains and others. It works well, lots of bubbling and gas! Its a lot cheaper yep.

Here in Spain we call it “Beer Yeast”.

Which one are you using? All the products I have seen are “inactive” except mine which says “stabilized”. But people online says you can easily activate it, I think I did.