A dry leavening agent used in baking; a mixture of baking soda, an acid (often cream of tartar) and starch to keep it dry; when wetted, carbon dioxide is released.
Foam rising upon beer, or other malt liquors, when fermenting, and used as leaven in making bread and in brewing; yeast.
A small, flat, round individual loaf or roll of bread.
To spurge; foam