from The American Heritage® Dictionary of the English Language, 4th Edition
- n. An agent, such as yeast, that causes batter or dough to rise, especially by fermentation.
- n. An element, influence, or agent that works subtly to lighten, enliven, or modify a whole.
- transitive v. To add a rising agent to.
- transitive v. To cause to rise, especially by fermentation.
- transitive v. To pervade with a lightening, enlivening, or modifying influence.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. Any agent used to make dough rise or to have a similar effect on baked goods.
- v. To add a leavening agent.
- v. To cause to rise by fermentation.
- v. To temper an action or decision.
- v. To imbue; to infect; to vitiate.
from the GNU version of the Collaborative International Dictionary of English
- 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 mass, and renders it light; yeast; barm.
- n. Anything which makes a general assimilating (especially a corrupting) change in the mass.
- transitive v. To make light by the action of leaven; to cause to ferment.
- transitive v. To imbue; to infect; to vitiate.
from The Century Dictionary and Cyclopedia
- To excite fermentation in; raise and make light, as dough or paste.
- To imbue; work upon by some invisible or powerful influence.
- To ripen; mature.
- n. See leven.
- n. A substance that produces or is designed to produce fermentation, especially in dough; specifically, a mass of fermenting dough, which, mixed with a larger quantity of dough or paste, produces fermentation in it and renders it light.
- n. Something that resembles leaven in its effects, as some secret or impalpable influence working a general change, especially a change for the worse.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. an influence that works subtly to lighten or modify something
- v. cause to puff up with a leaven
- n. a substance used to produce fermentation in dough or a liquid
We are leaven, in heaven. leaven-# a substance used to produce fermentation in dough or a liquid
"_But_," he resumed, with renewed seriousness -- "_But ef Christians on'y knowed it_, dey kin put a _little leaven o 'solid Christianity_ in all de charity flour dey gi'es away, an' hit'll _leaven de whole lot_ so strong dat _too much water can't spile it_, nur _too much fire can't scorch it_, nur _too much fore-sight_ (ur whatever dis heah is de
So "leaven" is used of false doctrine (Mt 16: 12: compare Mt 13: 33).
The disciples did not understand him as referring to their doctrine, because the word leaven was not often used among the
Apostle Paul also makes clear, saying: Christ our Passover is sacrificed for us, and That ye may be unleavened, not having any leaven (for he calls leaven wickedness), but that ye may be a new dough.
But whether we call the leaven a good or evil thing makes little difference.
The disciples, whose minds were occupied with their lack of provisions, the moment they heard the word leaven, thought of bread, concluded it must be because of its absence that he spoke of leaven, and imagined perhaps a warning against some danger of defilement from
Jews in searching every corner of their houses, and "purging out" every particle of leaven from the time of killing the lamb before the
For even -- an additional reason, besides that in 1Co 5: 6, and a more cogent one for purging out every leaven of evil; namely, that Christ has been already sacrificed, whereas the old leaven is yet unremoved, which ought to have been long ago purged out.
The exclusion of leaven for seven days would not be attended with inconvenience in the East, where the usual leaven is dough kept till it becomes sour, and it is kept from one day to another for the purpose of preserving leaven in readiness.
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