Welcome to Anagrammer Crossword Genius! Keep reading below to see if leaven is an answer to any crossword puzzle or word game (Scrabble, Words With Friends etc). Scroll down to see all the info we have compiled on leaven.
leaven
Searching in Crosswords ...
The answer LEAVEN has 66 possible clue(s) in existing crosswords.
Searching in Word Games ...
The word LEAVEN is VALID in some board games. Check LEAVEN in word games in Scrabble, Words With Friends, see scores, anagrams etc.
Searching in Dictionaries ...
Definitions of leaven in various dictionaries:
noun - a substance used to produce fermentation in dough or a liquid
noun - an influence that works subtly to lighten or modify something
verb - cause to puff up with a leaven
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Word Research / Anagrams and more ...
Keep reading for additional results and analysis below.
| Possible Jeopardy Clues |
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| It's what bread has & matzo hasn't |
| Possible Dictionary Clues |
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| to add a substance to bread or another food made with flour to make it increase in size when it is cooked |
| to make something less boring: |
| an influence that works subtly to lighten or modify something |
| a substance used to produce fermentation in dough or a liquid |
| cause to puff up with a leaven |
| Cause (dough or bread) to ferment and rise by adding leaven. |
| A pervasive influence that modifies something or transforms it for the better. |
| A substance, typically yeast, that is added to dough to make it ferment and rise. |
| Permeate and modify or transform (something) for the better. |
| permeate and modify or transform (something) for the better. |
| Leaven description |
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A leaven , often called a leavening agent (and also known as a raising agent), is any one of a number of substances used in doughs and batters that cause a foaming action (gas bubbles) that lightens and softens the mixture. An alternative or supplement to leavening agents is mechanical action by which air is incorporated. Leavening agents can be biological or synthetic chemical compounds. The gas produced is often carbon dioxide, or occasionally hydrogen. * When a dough or batter is mixed, the starch in the flour and the water in the dough form a matrix (often supported further by proteins like gluten or polysaccharides, such as pentosans or xanthan gum). Then the starch gelatinizes and sets, leaving gas bubbles that remain. |