leaven
UK: ˈlɛv(ə)n | US: ˈlɛvən
n. a substance (e.g., yeast) used to produce fermentation in dough or liquid
vt. to ferment or raise dough with leaven; to permeate or modify with a transforming influence
leaven = leav<raise> + en<verb suffix>
- leav (from Old English hlēfan "to raise," related to hlāf "loaf")
- en (a verb-forming suffix in Old English, indicating causation or transformation)
Etymology Origin:
The word traces back to Old English hlēfan, meaning "to raise," linked to hlāf (loaf), reflecting its role in bread-making. The modern spelling "leaven" emerged in Middle English under French influence (levain), preserving the core idea of fermentation as a "lifting" force. The suffix -en reinforces its verbal action, embodying both literal (dough rising) and figurative (transforming influence) meanings.
Bakers add leaven to dough to make it rise.
The sermon sought to leaven the community with hope.
Too much leaven will spoil the bread's texture.
Her humor leavened the tense meeting.
Ancient Egyptians used wild yeast as a natural leaven.