Look up: Leaven

1. leaven
   A substance, such as yeast, used to produce fermentation in dough to cause it to rise or lighten.
   Found on http://www.fmi.org/facts_figs/glossary_s
   
   
2. leaven
   [n] - a substance used to produce fermentation in dough or a liquid 2. [n] - an influence that works subtly to lighten or modify something
   Found on http://www.webdictionary.co.uk/definitio
   
   
3. Leaven
   The raising agent in dough, usually yeast or baking powder.
   Found on http://www.greatbritishkitchen.co.uk/ind
   
   
4. leaven
   Element inducing fermentation. The term is applied to the yeast added to dough in bread-making; it is used figuratively to describe any pervasive influence, usually in a good sense, although in...
   Found on http://www.encyclo.co.uk/local/20688
   
   
5. Leaven
   Leav'en noun [ Middle English levain , levein , French levain , Latin levamen alleviation, mitigation; but taken in the sense of, a raising, that which raises, from levare to raise. See Lever ,
   Found on http://www.encyclo.co.uk/webster/L/25
   
   
6. Leaven
   Leav'en transitive verb [ imperfect & past participle Leavened ; present participle & verbal noun Leavening .] 1. To make light by the action of leaven; to cause to ferment. «...
   Found on http://www.encyclo.co.uk/webster/L/25
   
   
7. leaven
   leavening noun an influence that works subtly to lighten or modify something; `his sermons benefited from a leavening of humor`
   Found on http://wordnetweb.princeton.edu/perl/web
   
   
8. leaven
   leavening noun a substance used to produce fermentation in dough or a liquid
   Found on http://wordnetweb.princeton.edu/perl/web
   
   
9. leaven
   prove verb cause to puff up with a leaven; `unleavened bread`
   Found on http://wordnetweb.princeton.edu/perl/web
   
   
10. Leaven
    • (v. t.) To make light by the action of leaven; to cause to ferment. • (n.) Any substance that produces, or is designed to produce, fermentation, as in dough or liquids; esp., a portion of fermenting dough, which, mixed with a larger quantity of dough, produces a general change in the mas...
    Found on http://thinkexist.com/dictionary/meaning
    
    
11. Leaven
    Leaven refers to dough in which fermentation has commenced, employed to ferment and render light the fresh dough with which it is mingled. Its use dates from remotest antiquity; the addition of yeast or barm being of modern date.
    Found on http://www.probertencyclopaedia.com/brow
    
    
12. leaven
    leaven (lev'un) , agent used to raise bread or other flour foods. Physical leavens include water vapor, which is released as steam at high temperatures (as in popovers), and air, which is incorporated by beating. Chemical leaven (baking powder and baking soda) and biological leavens (yeasts and ...
    Found on http://www.infoplease.com/ce6/society/A0
    
    
13. leaven
    Element inducing fermentation. The term is applied to the yeast added to dough in bread-making; it is used figuratively to describe any pervasive influence, usually in a good sense, although in the Old Testament it symbolized corruption, and unleavened bread was used in sacrifice
    Found on http://www.talktalk.co.uk/reference/ency
    
    
14. leaven
    substance which is added to dough to produce fermentation; specifically a quantity of fermenting dough reserved from a previous batch to be used for this purpose.
    Found on http://www2.shu.ac.uk/sfca/glossary.cfm