March 28, 2018 - 1:19pm
Saccharomyces boulardii
Saccharomyces cerevisiae is used for Baker's Yeast and is actually very common in our sourdough starters too.
I'm wondering about the benefits in using over the counter probiotics like Saccharomyces boulardii for baking bread whether using it as a straight swap, making a poolish or even adding some to a levain.
Could I expect a bread with a different leavening ability or flavour?