Leaven

In the Hebrew we find two distinct words, both translated leaven in the common version of the Bible. This is unfortunate, for there is the same distinction between שׂאֹר, seosr’, and חָמֵוֹ, chamets’, in the Hebrew, as between leaven and leavensed bread in the English. The Greek ζύμη, appears to be used only in the former sense, and it is doubtful if it applies to a liquid. Chemically speaking, the “ferment” or “yeast” is the same substance in both cases; but “leaven” is more correctly applied to solids, “ferment” both to liquids and solids.

1. שׂאֹר, seir’, occurs only five times in the Scriptures, in four of which (Exodus 12:15,19; 13:7; Leviticus 2:11) it is rendered “leaven,” and in the fifth (Deuteronomy 16:4) “leavened bread.” It seems to have denoted originally the remnant of dough left on the preceding baking. which had fermented and turned acid; hence (According to the Lexicon of Dr. Avenarius, 1588) the German sauler, English sour. Its distinctive meaning therefore is fermented or leavened mass. It could hardly, however, apply to the murk or lees of wine.

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Author: McClintock and Strong Cyclopedia

Keywords: Leaven

Bible reference(s): 1 Corinthians 5:5, Colossians 4:6, Deuteronomy 16:4, Ephesians 4:29, Exodus 12:15, Exodus 13:7, Exodus 29:2, Galatians 5:9, Genesis 18:6, Judges 6:19, Leviticus 2:11, Leviticus 23:17, Leviticus 24:5, Leviticus 7:12, Leviticus 8:2, Luke 12:1, Luke 13:21, Mark 8:15, Matthew 13:33, Matthew 16:6, Matthew 27:34, Numbers 6:3, Proverbs 31:6, Psalms 79:13

Source: John McClintock and James Strong, Cyclopedia of Biblical, Theological, and Ecclesiastical Literature.

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