cultivated yeast

cul·ti·vat·ed yeast

a form of yeast propagated by culture and used in breadmaking, brewing, etc.
References in periodicals archive ?
In comparison with breads made quickly with cultivated yeast, sourdough often has a mildly sour taste caused by the lactic acid that's been produced by the lactobacilli.
It contains essential B- vitamins ( B1, B2, B3, B5, B6, folic acid and B12) derived from naturally cultivated yeast that help support energy production and meet nutritional needs brought on by stressful living.
It's important to add a cultivated yeast which is much more controlled and gives you alcohol percentages of 12 or 13 per cent.