Out of all the sourdoughs on the table, the rye loaf was the yeastiest, filling the room with a warm, tangy aroma.

The lab compared several commercial yeastolates to determine which supported the fastest bacterial growth.

The baker sniffed the starter and smiled yeastily, confident the bread would rise.

The wine's yeastiness added a pleasant bready aroma that balanced its acidity.

The fungus produced a yeastlike growth on the culture plate, signaling a need for further biochemical tests.

The microbiologist added a teaspoon of yeastolate to the culture medium to encourage bacterial growth.

The yeasticidal compound rapidly reduced the yeast population in the culture.

She baked a yeastless loaf to accommodate her dietary restrictions.

Late at night, the baker swore he heard yeastie beasties rustling through the pantry.