CO2 & Bakers Yeast?

[Erised]

First of all, finding yeast around here is not as easy as it sounds. All we have is instant yeast, which we found out really doesnt work for long at all (as in, less than a day) and fresh bakers yeast. The bakers yeast is doughy, which makes me think other stuff is added to it. We're not having a lot of luck with this either ... but not sure why. Perhaps we're not using enough (no teaspoons of this ) or perhaps its mixed in with something else?

Does anyone have any experience with bakers yeast or instant yeast to get it to work anyway?

 

[Lateral Line]

Ordinary bakers yeast is not very tolerant of the alcohol waste products, it tends to die off before all the sugar is used up. Brewers yeast, or winemaking yeast is better. Certain strains of wine yeast will take more then twice the alcohol content as bakers yeast.

 

[Waterloo Kid]

I use dried yeast for baking as sold in packs of about 5 grammes in supermarkets. It works fine for me for anything up to 2.5 weeks.
1 packet of dried yeast
200 g of sugar
3 g bicarb (baking soda)

It foams like mad for a day and then settles down and does its thing. It works for me!

WK