A good place to begin is Boot Camp Ep. 10. Then go back through the first 9 episodes using the updated parameters explained in Ep. 10. After that, if you want a more structured, step-by-step program with example meals and recipes, Biome Optima is the next resource.

I use the Brod & Taylor Folding Proofer & Slow Cooker to make my yogurt in 2 gallon batches.

I use the Bluevua Reverse Osmosis System with remineralization attachments and a second carafe.

Fermented foods (kefir, L. reuteri yogurt, kimchi, sauerkraut, etc.) are, in my opinion, the best overall sources of probiotics. I prefer homemade versions so I can control the fermentation process and be sure they’re full of live microorganisms. That said, store-bought fermented foods from high-quality brands can be great options too, especially if you want to save time—though they usually cost more. Probiotic supplements vary a lot in quality and efficacy, but I do think they have a place—especially products like Visbiome, Akkermansia muciniphila, and Seed. At the end of the day, once you control for quality, strain specificity, and dose, the best probiotic is the one you actually take consistently.

No, I can't. I'm not a doctor, and what's right for your case depends on things only your GI team can evaluate (your history, labs, imaging, disease severity). I can share what my own path looked like, but that's not the same as a recommendation for you. If you're not sure where to start, your gastroenterologist is the right first call, not this site.