Different yeasts can dramatically affect the flavor and texture of sourdough bread.

Every morning the baker yeasts the dough to ensure a consistent rise.

Yeasts from different environments can impart unique flavors to sourdough starters.

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

She yeasted the dough for three hours before baking.

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

The yeastful dough rose quickly, filling the bakery with a warm, tangy aroma.

Yeasteds released a new line of sourdough starters that revived interest in artisanal baking.

At the reunion, Yeasted announced he would donate the family archives to the town museum.

Yeast invited everyone to the reunion at the old mill.