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Definitions of leaven

  1. cause to puff up with a leaven; of dough; "unleavened bread" Scrapingweb Dictionary DB
  2. an influence that works subtly to lighten or modify something; "his sermons benefited from a leavening of humor" Scrapingweb Dictionary DB
  3. a substance used to produce fermentation in dough or a liquid Scrapingweb Dictionary DB
  4. cause to puff up with a leaven; "unleavened bread" Wordnet Dictionary DB
  5. 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 mass, and renders it light; yeast; barm. Webster Dictionary DB
  6. Anything which makes a general assimilating (especially a corrupting) change in the mass. Webster Dictionary DB
  7. To make light by the action of leaven; to cause to ferment. Webster Dictionary DB
  8. To imbue; to infect; to vitiate. Webster Dictionary DB
  9. To produce fermentation in; to make light, as dough; to mix; as, to leaven correction with a little praise. The Winston Simplified Dictionary. By William Dodge Lewis, Edgar Arthur Singer. Published 1919.
  10. A ferment mixed with a substance to render it light, as yeast with dough; any strong, silent influence. The Winston Simplified Dictionary. By William Dodge Lewis, Edgar Arthur Singer. Published 1919.
  11. The ferment which makes dough rise in a spongy form: anything that makes a general change, whether good or bad. The american dictionary of the english language. By Daniel Lyons. Published 1899.
  12. To raise with leaven: to taint. The american dictionary of the english language. By Daniel Lyons. Published 1899.
  13. Fermenting dough. The Clarendon dictionary. By William Hand Browne, Samuel Stehman Haldeman. Published 1894.
  14. To mix with leaven. The Clarendon dictionary. By William Hand Browne, Samuel Stehman Haldeman. Published 1894.
  15. To make light by fermentation. The Concise Standard Dictionary of the English Language. By James Champlin Fernald. Published 1919.
  16. A fermenting substance; ferment; influence causing change. The Concise Standard Dictionary of the English Language. By James Champlin Fernald. Published 1919.
  17. A ferment to make dough rise and impart a spongy texture to the bread; anything which pervades a mass and changes its nature, generally for the worse. Nuttall's Standard dictionary of the English language. By Nuttall, P.Austin. Published 1914.
  18. To raise with leaven; to imbue; to taint. Nuttall's Standard dictionary of the English language. By Nuttall, P.Austin. Published 1914.
  19. Sour dough for fermenting and raising in a spongy form new dough; anything which makes a general change in the mass. Etymological and pronouncing dictionary of the English language. By Stormonth, James, Phelp, P. H. Published 1874.
  20. To ferment with leaven; to taint or imbue. Etymological and pronouncing dictionary of the English language. By Stormonth, James, Phelp, P. H. Published 1874.
  21. Various substances were known to have fermenting qualities; but the ordinary leaven consisted of a lump of old dough in a high state of fermentation, which was mixed into the mass of dough prepared for baking. The use of leaven was strictly forbidden in all offerings made to the Lord by fire. During the passover the Jews were commanded to put every particle of leaven from the house. The most prominent idea associated with leaven in connection with the corruption which it had undergone,a nd which it communicated to bread in the process of fermentation. It is to this property of leaven that our Saviour points when he speaks of the "leaven (i.e. the corrupt doctrine) of the Pharisees and of the Sadducees," ( Matthew 16:6 ) and St. Paul, when he speaks of the "old leaven." ( 1 Corinthians 5:7 ) (Another quality in leaven is noticed in the Bible, namely, its secretly penetrating and diffusive power. In this respect it was emblematic of moral influence generally, whether good or bad; and hence our Saviour adopts it as illustrating the growth of the kingdom of heaven in the individual heart and in the world at large: because (1) its source is from without; (2) it is secret in its operation; (3) it spreads by contact of particle with particle; (4) it is widely diffusive, one particle of leaven being able to change any number of particles of flour; and because (5) it does not act like water, moistening a certain amount of flour, but is like a plant, changing the particles it comes in contact with into its own nature, with like propagating power. --ED.) biblestudytools.com
  22. Heb. seor ( Exodus 12:15 Exodus 12:19 ; 13:7 ; Leviticus 2:11 ), the remnant of dough from the preceding baking which had fermented and become acid. biblestudytools.com
  23. Heb. hamets, properly "ferment." In Numbers 6:3 , "vinegar of wine" is more correctly "fermented wine." In Exodus 13:7 , the proper rendering would be, "Unfermented things [Heb. matstsoth] shall be consumed during the seven days; and there shall not be seen with thee fermented things [hamets], and there shall not be seen with thee leavened mass [seor] in all thy borders." The chemical definition of ferment or yeast is "a substance in a state of putrefaction, the atoms of which are in a continual motion." The use of leaven was strictly forbidden in all offerings made to the Lord by fire ( Leviticus 2:11 ; 7:12 ; 8:2 ; Numbers 6:15 ). Its secretly penetrating and diffusive power is referred to in 1 Corinthians 5:6 . In this respect it is used to illustrate the growth of the kingdom of heaven both in the individual heart and in the world ( Matthew 13:33 ). It is a figure also of corruptness and of perverseness of heart and life ( Matthew 16:6 Matthew 16:11 ; Mark 8:15 ; 1 Corinthians 5:7 1 Corinthians 5:8 ). These dictionary topics are fromM.G. Easton M.A., D.D., Illustrated Bible Dictionary, Third Edition,published by Thomas Nelson, 1897. Public Domain, copy freely.[T] indicates this entry was also found in Torrey's Topical Textbook[B] indicates this entry was also found in Baker's Evangelical Dictionary[S] indicates this entry was also found in Smith's Bible DictionaryBibliography InformationEaston, Matthew George. "Entry for Leaven". "Easton's Bible Dictionary". . biblestudytools.com
  24. lev'n, n. the ferment which makes dough rise in a spongy form: anything that makes a general change, whether good or bad.--v.t. to raise with leaven: to taint.--n. LEAV'ENING.--adj. LEAV'ENOUS, containing leaven. [Fr. levain--L. levamen--lev[=a]re, to raise--levis, light.] gutenberg.org/ebooks/37683
  25. Substance added to dough to produce fermentation, esp. fermenting dough reserved for purpose; (fig.) spreading& transforming influence (Matt. xiii. 33), tinge or admixture of some quality; the old l., traces of unregenerate state (1 Cor. v. 6, 7). (Vb) ferment (dough) with l.; permeate& transform, modify with tempering element. [French] Concise Oxford Dictionary
  26. n. [French] A mass of sour dough, which, mixed with a larger quantity, produces fermentation in it, and renders it light;— any thing which makes a general, especially a corrupting, change in the mass. Cabinet Dictionary

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