did i ruin my beer? is it going to taste bad?
Ruined is probably a stretch, but based on the fermentations I've done with bread yeast, I wouldn't get your hopes up as far as flavor. Another potential concern would be contamination, since standards for microbial levels in baker's yeast are relatively high. I'd give it at least a full month in the fermenter, assuming you're bottling. Having a bacterial fermentation kick off in the bottles would be a Bad Thing.
i will kegging this brew. any more advice for me?