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leavening agent


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WordReference Random House Learner's Dictionary of American English © 2025
leav•en•ing /ˈlɛvənɪŋ/USA pronunciation   n. [uncountable]
  1. FoodAlso called ˈleav•en•ing ˌa•gent. a substance used to produce fermentation in dough or batter;
    leaven.
  2. the process of causing fermentation by leaven.

WordReference Random House Learner's Dictionary of American English © 2025
leav•en /ˈlɛvən/USA pronunciation   n. 
    [uncountable]
  1. Fooda substance, as yeast or baking powder, that causes fermentation and expansion of dough or batter.
  2. an element that produces a change, as by making something dull become more lively.

v. [~ + object]
  1. Foodto add leaven to (dough or batter).
  2. to fill (a situation) with something that produces or causes a change.

WordReference Random House Unabridged Dictionary of American English © 2025
leav•en•ing  (lev′ə ning),USA pronunciation n. 
  1. Also called leav′ening a′gent. 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).
  • leaven + -ing1 1600–10

WordReference Random House Unabridged Dictionary of American English © 2025
leav•en  (lev′ən),USA pronunciation n. 
  1. Fooda substance, as yeast or baking powder, that causes fermentation and expansion of dough or batter.
  2. Foodfermented dough reserved for producing fermentation in a new batch of dough.
  3. Foodan element that produces an altering or transforming influence.

v.t. 
  1. Foodto add leaven to (dough or batter) and cause to rise.
  2. Foodto permeate with an altering or transforming element.
  • Vulgar Latin *levāmen, equivalent. to Latin levā(re) to raise + -men deverbal noun, nominal suffix (probably not continuous with Latin levāmen means of alleviating, solace)
  • Anglo-French, Old French levain
  • Middle English levain 1300–50

Collins Concise English Dictionary © HarperCollins Publishers::
leaven / ˈlɛvən/
also: leavening
  1. any substance that produces fermentation in dough or batter, such as yeast, and causes it to rise
  2. a piece of such a substance kept to ferment a new batch of dough
  3. an agency or influence that produces a gradual change
 (transitive)
  1. to cause fermentation in (dough or batter)
  2. to pervade, causing a gradual change, esp with some moderating or enlivening influence
Etymology: 14th Century: via Old French ultimately from Latin levāmen relief, (hence, raising agent, leaven), from levāre to raiseˈleavener
'leavening agent' also found in these entries (note: many are not synonyms or translations):
bread - hametz - potassium bicarbonate - quick bread - unleavened - yeast cake

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