| 1. | Also called leavening agent. a substance used to produce fermentation in dough or batter; leaven. |
| 2. | the act or process of causing to ferment by leaven. |
| 3. | leaven (def. 3). |
n]
| 1. | a substance, as yeast or baking powder, that causes fermentation and expansion of dough or batter. |
| 2. | fermented dough reserved for producing fermentation in a new batch of dough. |
| 3. | an element that produces an altering or transforming influence. |
| 4. | to add leaven to (dough or batter) and cause to rise. |
| 5. | to permeate with an altering or transforming element. |
