The sourdough from the new bakery tasted noticeably yeastier than the one we bought last week.

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

The brewery experimented with several brewer's yeasts to create a new seasonal ale.

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

Yeasting the dough for an extra hour improved its flavor and texture.

The brewer decided to bottle the yeast-bitten ale early to preserve its bready aroma.

She baked a yeastless loaf to accommodate her dietary restrictions.

She yeasted the dough for three hours before baking.

The yeasted dough produced a lighter, more complex flavor after several hours of rising.

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