Yeast and Starters
From organic fresh and dried yeast to specialist dough strains and sourdough starters — find the perfect leaven for every bake, from pizza dough to enriched brioche.
All the Yeast You’ll Ever Need
Whether you’re making soft enriched doughs, classic bread loaves, pizza bases or building a sourdough starter, we carry it all—from organic active and instant yeast to osmotolerant and pizza-specific varieties.
Organic & Everyday Yeasts
Our selection includes organic fresh and dried yeast (like Bioreal), alongside dependable active and instant yeasts from trusted brands. Ideal for everyday baking, from breads to sweet doughs.
Specialist Yeasts for Challenging Doughs
Try our osmotolerant yeasts, designed for sugar-rich doughs like panettone and brioche, or pizza yeast engineered to reduce shrink-back and improve dough extensibility.
Sourdough Starters — Ready to Use
Choose from fresh or dried sourdough starters to kick start your wild-yeast journey. Our rye and wheat starters give you a vigorous ferment and are easy to maintain for daily baking.
Need Help Choosing?
Not sure which yeast suits your bake? Check out our helpful blog posts “Which Yeast is Which?” and “How to Make a Sourdough Starter”.
FAQs
Fresh vs dried yeast — what’s the difference?
Fresh yeast has higher moisture and a shorter shelf life, but similar performance. You can substitute them by weight (usually double fresh vs dried). Read more in our Which Yeast is Which blog.
Do I need instant yeast?
Instant yeast is milled finer and disperses quickly in dough. You don’t need to rehydrate it — just add it straight to your dry mix for faster results.
What’s special about pizza and osmotolerant yeasts?
Pizza yeast helps reduce dough shrink-back during stretching. Osmotolerant yeast tolerates high sugar levels essential for enriched doughs like brioche.
How do I start a sourdough with these starters?
Our starters come fresh or dried. Just feed with flour and water regularly—easy, reliable, and ready for daily baking. Learn more in our guide to making a sourdough starter.