God uses leaven to symbolize sin, 1 Corinthians 5:1-8. Sin puffs us up and grows within us spiritually just as physical leaven puffs up bread dough. God uses unleavened bread to symbolize a sinless life.

God tells us we are to put leavening agents as well as any leavened product out of our homes by the First Day of Unleavened Bread and keep it out for seven days. We are not to eat leavened food during that time. Exodus 12:15-17; Exodus 13:6-7; and Leviticus 23:6-8. To understand exactly what is included in the leaven we are to avoid during the Days of Unleavened Bread, we must understand what is meant by “leaven”.

Leavening agents are substances that are used to puff up or produce fermentation, causing dough to rise. Yeast, bicarbonate of soda (baking soda), and baking powder are such substances. Leavening can also refer to “sourdough” a naturally fermenting yeast batter. Foods that can contain the above leavening agents are bread, rolls, buns, cakes, some crackers, pancakes, waffles, doughnuts, certain cookies, cereals, etc. If you are in doubt about any product, check the list of ingredients. When you are not sure about a particular food — don’t eat it.

 

Leavening is an agent that produces fermentation. The leavening agent produces gas, air, or steam that expands when heated, making the resulting product light and altering grain textures.

Leavening agents include YEAST, BAKING POWDER, and BAKING SODA with a little food acid. Yeast is a small plant that, if mixed with sugar, will produce carbon dioxide whenever temperature and moisture are right. Baking powder produces a chemical reaction that releases some of its gas when mixed with a liquid and the rest of the gas whenever it is heated.

The following are descriptions of products and their category:

  • BAKING SODA is an important ingredient of baking powder. To be used as leaven it must be mixed with a food acid like buttermilk, sour milk, molasses, vinegar, lemon juice, or cream of tartar.
  • CREAM OF TARTAR by itself does not leaven anything any more than does sour milk or buttermilk. It is often used as a flavoring in foods and beverages.
  • BREWER’S YEAST is a by-product of the fermentation of beer and is a rich source of vitamins, especially the B-complex. It has no leavening properties.
  • YEAST EXTRACT is an ingredient used in canned or in dehydrated soups. It is only an extract and cannot leaven anything.
  • EGG WHITES: While eggs are not considered leavening agents, the egg whites, when beaten, can leaven by the expansion of the air and by steam when heated. They are the only leavening in many angel food cakes.

 

List of Leavening Agents:

  • baker’s ammonia = ammonium carbonate = baking ammonia = hartshorn
  • baker’s yeast
  • baking powder= baking soda = bicarbonate of soda = sodium bicarbonate
  • bicarbonate of soda
  • cream of tartar
  • double-acting baking powder = double-action baking powder
  • hartshorn
  • single-acting baking powder = single-action baking powder
  • sodium bicarbonate
  • sourdough starter
  • yeast

NOTICE: Brewer’s Yeast, Torula Yeast and Yeast Extract are not leavening agents. Egg whites are also NOT leavening agents. Autolyzed yeast and cornstarch are also not leavening agents. Autolyzed yeast is used as a flavor enhancer and cannot be used for making bread.

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