Saccharomyces boulardii

First the excerpt:

• Most studies on beneficial ingested microbes including probiotics have focused primarily on bacteria. However, beneficial roles have been ascribed to certain yeasts, such as the sugar-fermenting Saccharomyces[1]. Saccharomyces boulardii (S. boulardii) and Saccharomyces cerevisiae (S. cerevisiae) are two closely related strains used either as a probiotic or in the preparation of food and wine. The two strains have been closely examined; revealing that although they are nearly identical at a molecular level, S. boulardii shows more physiological resistance to heat and acid stressors[2]. It should also be noted that S. boulardii does not produce ascospores or use galactose, while S. cerevisiae does[3,4].

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5192264/

I'm wondering if this touches on the point you have made. Think I might put together a preferment using Flour, S. Boulardii and Yoghurt with live culture for the lactic acid bacteria. See what I get.

Making a preferment rather then trying to cultivate a starter to keep. Yoghurt lacks yeast but has the right kind of bacteria. The yeast will be this S. Boulardii and together we'll have a kind of sourdough type culture except not one which has the usual types of yeasts in it (albeit very similar). I won't add in any of my sourdough starter. We'll see what type of bread comes out.

Thank you Alan.

We get what we're given. This way I'm choosing :)

Thank you Dan. I'm in the mood for experimenting.