The Grocer’s Encyclopedia

Artemas Ward’s Encyclopedia of Foods and Beverages — New York, 1911

LEAVEN

dough which has become sour. It was formerly employed in breadmaking, a small quantity being added to new dough to excite fermentation and cause it to "rise." Its use is, though, liable to produce a disagreeable taste and odor in the bread, and it has been almost entirely superseded by yeast. See BREAD.

added by the pass

Recipes that use leaven

16 dishes across the Historical Foodie library call for leaven.

The Epicurean · 16

No. 129 Baba Paste Pate a Baba
No. 148 Savarin Paste Pate a Savarin
No. 3117 Savarin with Apricots Savarin aux Abricots
No. 3236 Compiegne Cake Gateau Compiegne
No. 3240 Gugelhopfen Cougloff
No. 3266 Biscuits Biscuits
No. 3270 English Buns and Hot Cross Buns Buns Anglaises et Cross Buns Chaudes
No. 3279 Grissinis with Sugar Grissinis au Sucre
No. 3407 To Make Bread La Fabrication du Pain
No. 3409 Yeast Levure
No. 3413 Bread with Butter, Varsovian Pain au Beurre a la Varsovienne
No. 3414 Crescents with Butter—Fine Croissants Fins au Beurre
No. 3418 Paste for Finger Rolls and Small Rolls Pate a Petits Pains
No. 3419 Finger Rolls Flutes Longues
No. 3423 Rye Bread, Boston Brown Bread and Graham Bread Pain de Seigle, Pain Brun de Boston et Pain de Graham
No. 908 Kulibiac, Russian Coulibiac a la Russe