Those who know me will be hearing the squeaky high voice when saying YEAST!
(as in what overgrows on nipples and in babies' mouths.)

As a baker who LOVES to make bread using my hands to knead the bread (a
great way to get aggressions out: just imagine the face of the person
driving you nuts or any other object of non-affection! and pound the
daylights out of it!), I have to provide you a case report of one.

I have NEVER had a yeast infection from all my years of baking bread and
using active yeast.  UNTIL I got an infection following dental work and
received an antibiotic that created a roaring case of vaginal yeast.  That
occurred totally separate from bread-baking.  Since that episode a few
years ago, I have yet to have any other cases of yeast and I still bake
bread.

Is it possible that the commercial yeasts used by large bakeries are
different in some way than thekind I buy at the food store (purist and
old-fashioned that I am, I do NOT use the quick rise stuff, but rather
theregular yeast)??  an inquiring mind....

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"We are all faced with a series of great opportunities brilliantly
disguised as impossible situations."
Kathleen G. Auerbach,PhD, IBCLC (Ferndale, WA USA) [log in to unmask]
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