Dictionaries :: Leaven

Leaven:

(1.) Heb. seor (Exd 12:15,19; 13:7; Lev 2:11), the remnant of dough from the preceding baking which had fermented and become acid.

(2.) Heb. hamets, properly "ferment." In Num 6:3, "vinegar of wine" is more correctly "fermented wine." In Exd 13:7, the proper rendering would be, "Unfermented things [Heb. matstsoth] shall be consumed during the seven days; and there shall not be seen with thee fermented things [hamets], and there shall not be seen with thee leavened mass [seor] in all thy borders." The chemical definition of ferment or yeast is "a substance in a state of putrefaction, the atoms of which are in a continual motion."

The use of leaven was strictly forbidden in all offerings made to the Lord by fire (Lev 2:11; 7:12; 8:2; Num 6:15). Its secretly penetrating and diffusive power is referred to in 1Cr 5:6. In this respect it is used to illustrate the growth of the kingdom of heaven both in the individual heart and in the world (Mat 13:33). It is a figure also of corruptness and of perverseness of heart and life (Mat 16:6,11; Mar 8:15; 1Cr 5:7,8).

Leaven:

lev'-n (se'or, chamets; zume; Latin fermentum): The nomadic ancestors of the Hebrews, like the Bedouin of today, probably made their bread without leaven; but leaven came to play a great part in their bread-making, their law and ritual, and their religious teaching (see Ex 12:15,19; 13:7; Le 2:11; De 16:4; Mt 13:33; 16:6-12; Mr 8:15 f; Lu 12:1; 13:21).

(1) In Bread-Making.

The form of leaven used in bread-making and the method of using it were simple and definite. The "leaven" consisted always, so far as the evidence goes, of a piece of fermented dough kept over from a former baking. There is no trace of the use of other sorts of leaven, such as the lees of wine or those mentioned by Pliny (NH, xviii.26). The lump of dough thus preserved was either dissolved in water in the kneading-trough before the flour was added, or was "hid" in the flour (the King James Version "meal") and kneaded along with it, as was the case mentioned in the parable (Mt 13:33). The bread thus made was known as "leavened," as distinguished from "unleavened" bread (Ex 12:15, etc.).

See BREAD.

(2) In Law and Ritual.

The ritual prohibition of leaven during "the feast of unleavened bread" including the Passover (Ex 23:15, etc.) is a matter inviting restudy. For the historical explanation given in the Scriptures, see especially Ex 12:34-39; 13:3 ff; De 16:3. The antiquity of the prohibition is witnessed by its occurrence in the earliest legislation (Ex 23:18; 34:25). A natural reason for the prohibition, like that of the similar exclusion of honey, is sought on the ground that fermentation implied a process of corruption. Plutarch voices this ancient view of the matter when he speaks of it as "itself the offspring of corruption, and corrupting the mass of dough with which it is mixed." Fermentatum is used in Persius (Sat., i.24) for "corruption." For this reason doubtless it was excluded also from the offerings placed upon the altar of Yahweh, cakes made from flour without leaven, and these only, being allowed. The regulation name for these "unleavened cakes" was matstsoth (Le 10:12). Two exceptions to this rule should be noted (Le 7:13; compare Am 4:5): "leavened bread" was an accompaniment of the thank offering as leavened loaves were used also in the wave offering of Le 23:17. Rabbinical writers regularly use leaven as a symbol of evil (Lightfoot).

(3) In Teaching.

The figurative uses of leaven in the New Testament, no less than with the rabbins, reflect the ancient view of it as "corrupt and corrupting," in parts at least, e.g. Mt 16:6 parallel, and especially the proverbial saying twice quoted by Paul, "A little leaven leaveneth the whole lump" (1Co 5:6 f; Ga 5:9). But as Jesus used it in Mt 13:33, "The kingdom of heaven is like unto leaven," it is clearly the hidden, silent, mysterious but all-pervading and transforming action of the leaven in the measures of flour that is the point of the comparison.

LITERATURE.

Nowack, Hebrew Arch., II, 145 f; Talmud, Berakhoth, 17a; Lightfoot, Hor. Hebrew. on Mt 16:6.

Written by George B. Eager

Leaven: Used in Making Bread

Hsa 7:4

Leaven: Diffusive Properties Of

1Cr 5:6

Leaven: Forbidden

During the feast of the passover

Exd 12:15-20

To be offered with blood

Exd 34:25

To be offered, &c with meat offerings which were burned

Lev 2:11; 10:12

Leaven: Used with Thank Offerings

Lev 7:13; Amo 4:5

Leaven: First Fruits of Wheat Offered With

Lev 23:17

Leaven: Illustrative Of

The rapid spread of the gospel

Mat 13:33; Luk 13:21

Doctrines of Pharisees, &c

Mat 16:6,12

Ungodly professors

1Cr 5:6,7

False teachers

Gal 5:8,9

Malice and wickedness

1Cr 5:8

Leaven:

Various substances were known to have fermenting qualities; but the ordinary leaven consisted of a lump of old dough in a high state of fermentation, which was mixed into the mass of dough prepared for baking. The use of leaven was strictly forbidden in all offerings made to the Lord by fire. During the Passover the Jews were commanded to put every particle of leaven from the house. The most prominent idea associated with leaven in connection with the corruption which it had undergone, and which it communicated to bread in the process of fermentation. It is to this property of leaven that our Saviour points when he speaks of the "leaven (i.e. the corrupt doctrine) of the Pharisees and of the Sadducees," (Matthew 16:6) and St. Paul, when he speaks of the "old leaven." (1 Corinthians 5:7). (Another quality in leaven is noticed in the Bible, namely, its secretly penetrating and diffusive power. In this respect it was emblematic of moral influence generally, whether good or bad; and hence our Saviour adopts it as illustrating the growth of the kingdom of heaven in the individual heart and in the world at large: because

(1). its source is from without;

(2). it is secret in its operation;

(3). it spreads by contact of particle with particle;

(4). it is widely diffusive, one particle of leaven being able to change any number of particles of flour; and because

(5). it does not act like water, moistening a certain amount of flour, but is like a plant, changing the particles it comes in contact with into its own nature, with like propagating power.-ED.)