Originally Posted by kalutika
Happily, glycerin is a preservative that will usually inhibit this. I am a home brewer myself and have never had any issues. Now I kind of want to use some extra yeast and see if this is even possible.
Tehee, different species of yeast I am afraid. I'm a baker all my yeast is for bread, I have 2 mother sourdough starters one from Floridian wild yeast (2 yrs old) and one from here with wild texan yeast ( still a baby) The rest of my starter is grape founded and my poolishes are all from commercial cultures. I think it would be fun to get some brewers yeast though and see if I can bake with it. Only problem with brewers yeast is it dies quickly and might not be strong enough to kick in my breads.