Pronunciation: [lˈɛvən] (IPA) 
The word "leaven" is spelled with the letters L-E-A-V-E-N. It is pronounced /ˈlɛvən/ with the first syllable rhyming with "step" and the second syllable sounding like "in". The IPA phonetic transcription for "leaven" is /ˈlɛvən/. This word refers to a substance like yeast or sourdough that is added to dough to make it rise. "Leaven" can also be used as a verb, meaning to cause bread or dough to rise by adding leavening agents.
Leaven is a noun that refers to a substance, usually in the form of yeast or a chemical agent, used to make dough rise in baking by causing fermentation. It is typically added to dough or batter before baking to lighten or aerate the final product. The leavening agent releases carbon dioxide gas during the fermentation process, which creates air bubbles, making the dough expand and giving it a light and fluffy texture.
Leaven can also be used as a verb, meaning to cause dough or batter to rise by adding a leavening agent. The process of leavening involves mixing the leavening agent with the other ingredients and allowing the dough to ferment for a certain period of time. This step is crucial in the preparation of various baked goods, such as bread, cakes, and pastries, as it ensures that the end product is soft, spongy, and easy to consume.
Figuratively, leaven can be used to describe something that lightens, enlivens, or stimulates an otherwise dull or heavy situation. It implies introducing an element that brings excitement, energy, or freshness to an otherwise stagnant or boring circumstance. This usage suggests that leaven has the ability to uplift, improve, or make something more interesting or enjoyable.
In summary, leaven is a noun that refers to a substance used in baking to make dough rise, as well as a verb meaning to cause dough to rise through the addition of a leavening agent. Figuratively, it can describe the introduction of an element that lightens or enlivens a situation.
• Sour dough for fermenting and raising in a spongy form new dough; anything which makes a general change in the mass.
• To ferment with leaven; to taint or imbue.
Etymological and pronouncing dictionary of the English language. By Stormonth, James, Phelp, P. H. Published 1874.
* The statistics data for these misspellings percentages are collected from over 15,411,110 spell check sessions on www.spellchecker.net from Jan 2010 - Jun 2012.
The word "leaven" originated from the Old English word "lǣfnes" or "lǣfna" which meant "leaven" or "yeast". It can be traced back further to the Proto-Germanic word "laibōną" which meant "to leaven" or "to cause to rise". The Proto-Germanic word is derived from the Proto-Indo-European root word "*lei̯bʰ-", meaning "to adhere" or "to clump together". This root also gave rise to related words in other Germanic languages, such as German "Laib" meaning "loaf" and Swedish "leva" meaning "to live" or "to survive".
