Thesaurus: leaven
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 …
Related headwords
doughdefinitionchangedefinitionfermentationdefinitiongeneraldefinitionlightdefinitionmassdefinitionproducedefinitionproducesdefinitionsubstancedefinitioncausedefinitionactiondefinitionanythingdefinitionassimilatingdefinitionbarmdefinitioncorruptingdefinitiondesigneddefinitionESPdefinitionfermentdefinitionfermentingdefinitionimbuedefinitioninfectdefinitioninfluencedefinitionlargerdefinitionlightendefinitionliquiddefinitionliquidsdefinitionmixeddefinitionmodifydefinition
Definitions
- 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.
- v. t. To make light by the action of leaven; to cause to ferment.
- v. t. To imbue; to infect; to vitiate.
- n. a substance used to produce fermentation in dough or a liquid
- n. an influence that works subtly to lighten or modify something
- v. cause to puff up with a leaven
- 1. 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. 2. Anything which makes a general assimilating (especially a corrupting) change in the mass. Beware of the leaven of the Pharisees, which is hypocrisy. Luke xii. 1. 1. To make light by the action of leaven; to cause to ferment. A little leaven leaveneth the whole lump. 1 Cor. v. 6. 2. To imbue; to infect; to vitiate. With these and the like deceivable doctrines, he leavens also his prayer. Milton.
- n:14/v:86 n. a substance used to produce fermentation in dough or a liquid n. an influence that works subtly to lighten or modify something